Sweet Corn Crème Anglaise


(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
  • 12 ears Fresh Corn


  1. Remove corn kernels from cob.
  2. Bring corn and milk to a boil. Turn off heat and steep for 15 minutes.
  3. Blend together and fine strain. Discard solids.
  4. Combine ½ sugar, milk, and vanilla extract in heavy saucepan. Scald over low heat. (Scald: Steaming; just before the boil, 180F)
  5. Remove from heat.
  6. In a bowl whisk together egg yolks and the other ½ sugar.
  7. 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.)
  8. Pour the mixture back into the saucepan and heat over LOW heat until 175-180F. STIRRING OFTEN & “Figure 8”.
  9. Strain through Chinois into prepared ice bath. (Ice Bath: see demo)
  10. Cool below 41F ASAP (at least 12 hours minimum for ice cream).