Creme Anglaise and a likable (or is that lickable) Impostor

Creme Anglaise is not technically one of the mother sauces. However it is a custard and was included in my Sauces class because I feel all good goods should be versed in custard basics.

A Creme Anglaise will make any cake dessert sublime. It takes the ordinary and makes it "WOW OH WOW is that GOOD!" And really-if you are going to make something-you probably want the accolades. Why settle for "oh -this is good"--when you could have so much more?

So is this something you will regret trying to make and throw the pan at your laptop cursing me out? Not likely. But will you occasionally screw it up because you weren't paying attention? Probably. But don't be discouraged. It happens to the best of us. Concentration is so easily broken by the door bell, the phone or any other daily distraction you are likely to encounter. I will say-any custard takes concentration and attention to detail for about 10 minutes. If you can handle that-you can handle a custard.

By the way, custards are the basis for all homemade ice creams. So master this and you can become the neighborhood ice cream guru. I love making all different kinds of creative ice creams. Carmel corn, Guinness beer, five spice, etc., it's really fun once you get the hang of the basics. But I digress...

Creme Anglaise:

It is yet another egg and the hot milk story. So once again-science is involved. One must not cook the egg or in this case-allow the egg to continue to cook.

So first you need to prepare an ice-water bath-this will be used for the sauce after you have cooked it to proper temperature. you will want to stop the cooking process immediately by straining the sauce into a bowl set on the ice water bath.

Now put milk in a medium saucepan and bring to a boil over medium heat.

Make sure the heat is not too high-you want the milk to come to a boil slowly otherwise more than likely you will burn the milk.

While the milk is heating, in a medium bowl, whisk together egg yolks, sugar, and salt until thick and light (I usually add vanilla now as well-even though the recipe doesn't call for it). Slowly pour in half of the hot milk, while stirring constantly. Slowly pour the egg mixture into the remaining milk mixture, stirring constantly.

Be careful to temper the egg by adding the milk very slowly-bringing the egg up to temperature instead of cooking it and making scrambled eggs. If your mixture looks like scrambled eggs-throw it out and try again. This time-go SLOWLY!

If you are successful and your mixture is smooth congratulations you are half way there-stir in the bourbon.

Now the fun part. Place saucepan over low heat and bring to a gently simmer, stirring constantly. Continue cooking until mixture is thick enough to coat the back of a spoon and reaches 180 degrees on an instant-read thermometer. (oh there is that darn thermometer again. I told you to buy one! ) Immediately remove from heat.

Strain Crème Anglaise through a fine mesh sieve set over a medium bowl. Set bowl in ice water bath and stir Crème Anglaise until cooled.

That's it! A perfectly lovely sauce that will make anything taste delicious!

Now for an impostor that is easier to make and very yummy. (I'm going to let you in on a secret here-I like it better than the Creme Anglaise!)

Sauce:
1/2 cup whipping cream
1/2 cup whole milk
3 tablespoons sugar
1/4 cup amaretto liqueur
2 teaspoons cornstarch

To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.)

I wonder how many days those women on TV would want you to starve yourself to have a teaspoon of this stuff? two weeks maybe? I think I'll eat the whole bowl just to piss them off. Well ok-maybe the whole bowl is going a bit too far. Half. :).