Lime Crème Anglaise

Lime Crème Anglaise
Lime Crème Anglaise
Ingredients
  • 2cups cream
  • 4large egg yolks
  • 1/3cup sugar
  • 1/4teaspoon coarse salt
  • 1/4cup lime juiceplus more if needed
  • 1teaspoon lime zestfinely grated and lightly packed
Yield:
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.
  3. Do not whisk so much that the mixture gets foamy.
  4. When the cream is hot, slowly pour about half of it into the yolk-sugar mixture, whisking constantly until combined.
  5. Return the pan to medium-low heat, then whisk in the yolk mixture.
  6. 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.
  7. It should register 180˚F on an instant-read thermometer.
  8. Remove from the heat and stir in the lime juice and zest.
  9. Taste and add a bit more juice if needed.
  10. Strain the sauce through a fine-mesh sieve.
  11. Let cool, cover, and refrigerate until chilled, at least 1 hour.