Creamy Lime Crème Anglaise
- Yield 2 1/2 cups
A beautiful sauce served with a blueberry cobbler or pie.
- 2 cups heavy cream
- 4 egg yolks
- 1/3 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1/4 cup fresh lime juice, plus more if needed
- 1 teaspoon lightly packed finely grated lime zest
- Heat the cream in a small saucepan over medium heat until it is just starting to steam; do not let it boil.
- Meanwhile, in a medium bowl, whisk together the egg yolks, sugar, and salt until well blended. Do not whisk so much that the mixture gets foamy, however.
- When the cream is hot, slowly pour about half of it into the yolk-sugar mixture, whisking constantly until combined. Return the pan to medium-low heat, then whisk in the yolk mixture. Gently cook the sauce, frequently scraping the bottom and sides of the pan with a heat-resistant rubber spatula or a wooden spoon, until it thickens, 3 to 5 minutes. It should register 180F on an instant-read thermometer.
- Remove from the heat and stir in the lime juice and zest. Taste and add a bit more juice if needed. For a very smooth texture (or if you’re worried that you’ve gotten some bits of overcooked egg in the sauce), strain the sauce through a fine-mesh sieve. Let cool, cover, and refrigerate until chilled, at least 1 hour.
Reprinted with permission from Martha Holmberg’s Modern Sauces (Chronicle Books LLC, 2012)