Classic Creme Anglaise

1. 1

   Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.

2. 2

   In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.

3. 3

   In another medium bowl, whisk the sugar and egg yolks just until combined.

4. 4

   Whisk in half of the hot half-and-half in a thin stream.

5. 5

   Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes.

6. 6

   Immediately strain the sauce into the bowl in the cold water bath to stop the cooking.

7. 7

   Scrape the vanilla seeds into the sauce.

8. 8

   Serve right away or refrigerate until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.