(Crème Anglaise / Vanilla Sauce: French Custard sauce; base for many pastry components.)
¾ c. (12 Tablespoons / 6 oz.)Sugar, divided
9 oz. Egg Yolks
1 tsp. Vanilla Extract
3 c. (24 fl. Oz.) Milk
1–2 ears Fresh Corn
Remove corn kernels from cob.
Bring corn and milk to a boil. Turn off heat and steep for 15 minutes.
Blend together and fine strain. Discard solids.
Combine ½ sugar, milk, and vanilla extract in heavy saucepan. Scald over low heat. (Scald: Steaming; just before the boil, 180F)
Remove from heat.
In a bowl whisk together egg yolks and the other ½ sugar.
Create a liason by tempering 1/3 of the warm milk mixture into the egg/sugar mixture. (Liason: the middle man; a mixture created to safely introduce one ingredient to another.) (Temper: to bring a product to “optimum” or usable temperature.)
Pour the mixture back into the saucepan and heat over LOW heat until 175-180F. STIRRING OFTEN & “Figure 8”.
Strain through Chinois into prepared ice bath. (Ice Bath: see demo)
Cool below 41F ASAP (at least 12 hours minimum for ice cream).