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ABOUT PROFESSIONAL BAKING The Essentials by Gail Sokol Thomas-Delmar Learning September 2006 $74.95/hardcover $55.00/trade paperback Full-color photographs throughout ISBN: 1-4018-4922-9 (hardcover) ISBN: 1-4180-5143-8 (trade paperback) Book Information

Lessons demonstrated in this recipe:

• How to prepare a custard sauce where eggs and cream or milk are heated until the egg proteins coagulate and thicken.
• A custard prepared on top of the stove is known as a stirred custard.
• The custard is cooked until it reaches 180°F (82°C) to prevent curdling of the egg proteins.
• The custard should be thick enough to coat the back of a spoon.
• The cooking process is stopped quickly by pouring the sauce into a sieve set over a bowl in an ice water bath.
• Custard sauces can be flavored in many different ways.

1 vanilla bean, split in half lengthwise
8 fluid ounces (240 mL) heavy cream
12 fluid ounces (360 mL) whole milk
5 large egg yolks
3-1/2 ounces (100 g) granulated sugar

Using a small, sharp knife, scrape down the length of the inside of the vanilla bean and put the black pulp along with the bean into a heavy medium saucepan. Add the heavy cream and the milk. Bring the mixture to a boil. Remove the pan from the heat and cover it to allow the milk and cream to become infused with vanilla flavor.

Set up an ice water bath using 2 bowls: 1 large and 1 medium sized. Fill the larger bowl one third of the way with ice. Add cold water to the ice until the ice cubes are just floating. Place the smaller bowl into the ice water and the strainer into the smaller bowl. Set aside.

In a heatproof mixing bowl, whisk the egg yolks and the sugar until well combined. Slowly dribble in some of the hot milk mixture to temper the eggs and then gradually add the remaining milk mixture, discarding the vanilla bean.

Pour the custard back into the saucepan and place over medium-low heat. Stir constantly with a wooden spoon until the thermometer reaches 180°F (82°C). You may have to move the pot on and off the heat if the custard gets too hot. It should never come to a boil. When the custard is done, it should coat the back of the spoon. To ensure the custard is done, once it coats the back of the spoon, take a finger and drag it across the back of the spoon. If a path remains, the custard has thickened to the correct consistency. Do not place the spoon back into the custard sauce.

Remove the custard from the heat and immediately pour the sauce through the strainer into the reserved bowl set over the ice water The strainer will catch any curdled egg protein to ensure a smooth sauce. Stir the sauce until it cools. Pour it into a smaller container and place a piece of plastic wrap directly on the surface of the custard. Refrigerate.

Variations:
For white chocolate or semisweet chocolate crème anglaise, follow the same instructions through step 4. Before straining the sauce into the ice water bath, gently whisk in 7-1/4 ounces (1-1/2 cups; 205 g) finely chopped, high-quality white or semisweet chocolate. If the sauce becomes too thick as it cools, thin it out with some heavy cream.

For coconut crème anglaise, follow the same instructions as the above recipe through step 4. Before straining the sauce into the ice water bath, gently whisk in 5 ounces (1/2 cup; 140 g) strained cream of coconut and 1-1/2 teaspoons (7.5 mL) coconut extract.