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Lemon Curd Anglaise Sauce
4
1
1
1
Egg yolks
/3 Cup Sugar
1/4 Cup Half−and−half
/2 Vanilla bean; split
(or 1 Teaspoon vanilla extract)
1
4
/4 Cup Lemon curd; homemade or purchased
1/2 Other Carbohydrates
Combine the egg yolks and sugar in a mixing bowl. Whip until light and
fluffy. Bring the half−and−half to the scalding point with the vanilla bean,
if used. Gradually pour the hot cream into the yolk mixture while stirring
rapidly. Place the mixture over simmering water and heat slowly, stirring
constantly, until it is thick enough to coat the back of a spoon. Be very
careful not to get it hotter than 190 degrees or it will curdle. Immediately
pour the custard into another container and continue stirring for a minute
or so. Remove the vanilla bean and save for another use, or stir in the
vanilla extract. Set the sauce aside to cool, stirring from time to time
until cold. Place lemon curd in a medium mixing bowl and whisk in 3
tablespoons of creme anglaise, until a smooth consistency has been achieved.
Fold in remaining creme anglaise. Store covered and refrigerated. The sauce
will keep for about 3 days.
Lemon Curd Anglaise Sauce
378
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