Creamy Lime Crème Anglaise

  • Yield 2 1/2 cups

A beautiful sauce served with a blueberry cobbler or pie.

Ingredients

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

Instructions

  1. Heat the cream in a small saucepan over medium heat until it is just starting to steam; do not let it boil.
  2. 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.
  3. 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.
  4. 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)

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