Creme anglaise

1. 1

   Whisk together the milk and vanilla seeds and pod in a medium saucepan.

2. 2

   Heat over medium high heat until bubbles just begin to form around the edges.

3. 3

   Meanwhile rapidly whisk together the yolks and sugar in a medium bowl until the sugar dissolves and the mixture becomes pale yellow.

4. 4

   Continue whisking rapidly and add a few spoonfuls of the just boiling milk mixture to temper the yolks.

5. 5

   Remove the milk mixture from the heat and whisk in the yolk mixturein a steady stream.

6. 6

   Set the saucepan over medium low heat and whisk rapidly until thick enough to coat the back of a spoon, about 7 minutes.

7. 7

   When you run your finger across a spoon dipped into the sauce, it should leave a clear line.

8. 8

   Strain through a fine mesh sieve into a small bowl on top of a larger bowl of ice and water to stop the mixture from cooking.

9. 9

   Let cool to room temperature, stirring occasionally.

10. 10

    The sauce can be covered and refridgerator up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.