Custard Sauce – Creme Anglaise

CUSTARD SAUCE

I was looking for good fillings for macarons, and decided to try a custard sauce to cut down on macaron sweetness. The first recipe I used was one for light custard sauce (creme anglaise) from Julia Child, without realizing that it was not meant to get firm cream consistency. I got a bit frustrated that there was no way to sandwich that delicious but liquid cream between two macaron shells. But then I poured it onto some sour fruit that my kids had no interest in, and it got completely transformed into something magical that disappeared faster than I could imagine. Since then, whenever I make macarons, or anything that calls for egg whites and leaves me with stray yolks, I make this custard sauce to dress up any fruit or berries. If you want a little probiotic action, you can add some kefir, preferably homemade.

HOW TO MAKE CUSTARD SAUCE (creme anglaise)

Ingredients
4 egg yolks
1/3 cup sugar
1 3/4 cup whole milk
1 vanilla bean, scraped, or 1 teaspoon vanilla extract
1/4 cup kefir (optional) (how to make kefir)

Instructions
Bring the milk to boil.
Beat the sugar into the egg yolks gradually, and continue to beat 2-3 minutes until the mixture is pale yellow.
While beating the yolk mixture, gradually pour the hot milk. Add vanilla bean scrapings or vanilla extract.
Return everything back to the pot, and simmer on low for a few minutes, until the mixing spoon gets slightly coated.
Strain to remove lumps or strings from vanilla bean. 
Chill, and serve poured over fruit, or whatever else needs a sweet and creamy vanilla boost.