Bacon Creme Anglaise

1. 1

   Cook the bacon in a skillet over medium heat until well caramelized, about 5 minutes.

2. 2

   Transfer to a paper-towel-lined plate.

3. 3

   Bring the half-and-half to a boil in a small saucepan, and remove from the heat.

4. 4

   Add the bacon strips, cover, and let steep for 15 minutes.

5. 5

   Remove and discard the bacon strips.

6. 6

   Put a medium bowl or a 4-cup measuring cup into a larger bowl filled with ice water.

7. 7

   Put the egg yolks in a medium bowl, and whisk.

8. 8

   Add the sugar to the half-and-half and bring just to a boil over medium heat.

9. 9

   Whisk about half of the hot mixture into the egg yolks in a steady stream; then whisk that mixture back into the saucepan.

10. 10

    Return the pan to medium heat and cook, stirring with a wooden spoon, until the custard no longer looks watery when you draw your finger across the back of the spoon, about 7 minutes.

11. 11

    Strain the custard into the bowl in the ice bath, and let it cool to room temperature.

12. 12

    Refrigerate until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.