Zesty Lime Velvet Crème Anglaise

1. Heat Heavy Cream

Begin by pouring the heavy cream into a small saucepan and heating it over medium heat until it just starts to steam. Be careful not to let it boil, as boiling can affect the texture of the final sauce.

2. Whisk Egg Yolks, Sugar, and Salt

While the cream is heating, place the egg yolks, granulated sugar, and kosher salt into a medium bowl. Whisk them together thoroughly, but be gentle to avoid incorporating too much air and creating foam.

3. Temper the Egg Yolks

Once the cream is steaming, slowly pour the hot cream into the yolk mixture while continuously whisking. This gradual process helps to gently heat the yolks, preventing them from curdling. You should end up with a smooth mixture.

4. Cook the Mixture

Return the combined mixture to the saucepan and place it over medium-low heat. Cook it gently, stirring constantly with a heat-resistant spatula or wooden spoon. This step is crucial: you're looking to thicken the sauce without letting it curdle. The mixture should reach 180°F (82°C), which you can check with an instant-read thermometer. If you don't have a thermometer, you can tell it's ready when the sauce coats the back of a spoon and you can draw a clear line through it with your finger.

5. Add Lime Juice and Zest

Once thickened, remove the pan from the heat and stir in the fresh lime juice and lime zest. Taste the sauce and add more lime juice if you desire a stronger lime flavor.

6. Strain and Chill

To ensure a silky smooth texture, strain the sauce through a fine-mesh sieve into a clean bowl. Allow the sauce to cool to room temperature, then cover it and refrigerate until chilled, at least 1 hour.