Creme Anglaise

1. 1

   Scrape the vanilla bean seeds into the milk in a heavy saucepan.

2. 2

   Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.

3. 3

   Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it.

4. 4

   Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.

5. 5

   Pour the mixture back into the saucepan.

6. 6

   Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.

7. 7

   Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.

8. 8

   Stir the creme anglaise with a clean spatula to cool it down.

9. 9

   Cover and refrigerate until ready to serve.

10. 10

    Creme anglaise will keep in the refrigerator for up to three days.

* Per serving · 4 servings · Values may vary.

No additional tips available.