8 oz. Yolks
8 oz. Sugar
1 qt. Dairy (skim, whole, 1/2&1/2, soy, light or heavy cream all render a different product. I use a combination of 2 personally)
1 ea. Vanilla Bean
1 Large Ice Bath with bowl set chilling in it and china cap or chinois ready in bowl.
1. Fill an appropriate sized pot with water at least half way. Bring to a boil.
2. While waiting to reach boil deseed the vanilla bean into your chosen dairy. When fully scraped cut the vanilla bean in half and either throw it into the dairy or make vanilla sugar or whatever else.
3. Pour dairy (if you haven’t already) into mixing bowl. The mixing bowls size and width should rest comfortable in the mouth of the pot not to deeply and not to wide.
4. When water is boiling put mixing bowl in mouth of pot and, while occasionally stirring wait for dairy to reach about 110, 120 degrees Fahrenheit.
5. Quickly whisk together the sugar and yolks. Whisk well ... until the texture is smooth and slightly lighter in color and texture.
DO NOT MIX THE YOLKS AND SUGAR UNTIL YOU ARE READY TO WHISK!!! SUGAR WILL COOK YOLK, YOLK WILL CURDLE!!
6. Liaison the yolk and dairy.
7. When fully incorporated and back in mixing bowl over boiling water keep very careful attention on it. Mix it not constantly but rather regularly until it temps at 180 degrees Fahrenheit. A perfect Anglaise reaches a uniform 185 degrees Fahrenheit without being over whisked and does not exceed that exact temperature anywhere in the sauce.
8. I shoot for 182-185 degrees Fahrenheit.
9. Immediately pour through china cap or chinois into chilled bowl in ice bath.
10. Stir for a minute or two and then you can pretty much just wait till its around 80 degrees or so.
11. Pour into appropriate container for storage and use ideally within 3 days up to 5 or 6 depening on freshness of eggs and dairy chosen.
Interesting History & Trivia: