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Ingredients
- 4 x Egg yolks
- 1/3 c. Sugar
- 1 1/4 c. Half-and-half
- 1/2 x Vanilla bean split (or possibly 1 tspn vanilla extract)
- 1/4 c. Lemon curd, homemade or possibly purchased
Directions
- Combine the egg yolks and sugar in a mixing bowl. Whip till light and fluffy. Bring the half-and-half to the scalding point with the vanilla bean, if used. Gradually pour the warm cream into the yolk mix while stirring rapidly. Place the mix over simmering water and heat slowly, stirring constantly, till it is thick sufficient to coat the back of a spoon. Be very careful not to get it hotter than 190 degrees or possibly it will curdle.
- Immediately pour the custard into another container and continue stirring for a minute or possibly so. Remove the vanilla bean and save for another use, or possibly stir in the vanilla extract. Set the sauce aside to cold, stirring from time to time till cool.
- Place lemon curd in a medium mixing bowl and whisk in 3 Tbsp. of creme anglaise, till a smooth consistency has been achieved. Mix in remaining creme anglaise. Store covered and refrigerated. The sauce will keep for about 3 days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 369g | |
| Calories 651 | |
| Calories from Fat 306 | 47% |
| Total Fat 34.79g | 43% |
| Saturated Fat 21.66g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 124mg | 5% |
| Potassium 395mg | 11% |
| Total Carbs 79.66g | 21% |
| Dietary Fiber 0.0g | 0% |
| Sugars 67.09g | 45% |
| Protein 8.95g | 14% |
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