I came down with a cold last week and had to miss my baking class lecture & lab. Chef was kind enough to allow me to make up the lab at home with the stipulation that I document the process and show it to her. This I could do! My assigned dessert sauce was Crème anglaise which is a custard that can be poured over the likes of cake or fruit, or even be drunk on its own (it tastes like unspiced egg nog). This recipe is very sweet which will be great on a plain cake or unsweet fruit, but if the item being topped is sweet, I would cut back on the sugar content.
250 g egg yolks
250 g granulated sugar
1 L whole milk or 1/2 L whole milk plus 1/2 L heavy cream
1 vanilla bean or 15 mL vanilla extract
Measure 250 g granulated sugar
Separate the egg yolks from the whites
Slowly add the egg mixture to the warm milk in the saucepan and cook it on a medium-low heat while stirring constantly to prevent curdling until it’s thick enough to coat the back of a spoon(180 degrees F)