Vanilla Rum Creme Anglaise Recipe - Cooking Index
Vanilla Rum Creme Anglaise Recipe - Cooking Index
| 2 cups | 474ml | Half-and-half |
| 1/2 | Vanilla bean - split lengthwise | |
| 5 | Egg yolks (large) | |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 tablespoon | 15ml | Dark rum - or to taste |
In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and remove pan from heat. Scrape seeds from bean with a knife into half-and-half, reserving pod for another use if desired. In a bowl whisk together yolks, sugar and a pinch of salt and whisk in hot half-and-half in a stream. Return custard to pan and cook over moderately-low heat, stirring constantly with a wooden spoon, until thickened (170 degrees on a candy thermometer), but do not let boil. Pour sauce through a fine sieve into a bowl and cool, stirring occasionally. Stir in rum. Chill sauce, covered, until very cold, at least 2 hours and up to 2 days.
This recipe yields 2 1/4 cups.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8928)
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