Coconut Anglaise

1. 1

   Combine the milk, coconut milk, and vanilla bean and seeds in a small saucepan, and bring to a simmer.

2. 2

   Meanwhile, prepare an ice bath in a large bowl.

3. 3

   Whisk the egg yolks and sugar together in a medium bowl until pale.

4. 4

   Slowly whisk in the warm milk mixture until combined.

5. 5

   Remove the vanilla bean, return the mixture to the pan over medium heat, and cook, stirring with a wooden spoon until the mixture coats the back of the spoon, about 4 minutes.

6. 6

   Immediately strain the mixture into a bowl and then set the bowl in the ice bath to chill.

7. 7

   Once the anglaise is cool, cover and refrigerate for at least 1 hour before serving.

No additional tips available.