Vanilla Custard Sauce from Stars Desserts by Emily Luchetti
Custard sauce (or crème anglaise) is for me where desserts start and end. It can be superb by itself (remember that, when frozen, it is ice cream) and there is hardly a fruit, cake, pudding, or...
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Ingredients
- 1 teaspoon vanilla extract, or a 1-inch piece of vanilla bean
- 3¼ cups milk
- 10 large egg yolks
- 3 tablespoons sugar
- Pinch salt
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