Creme Anglaise

1. 1

   Whisk together the yolks and sugar in a medium bowl until pale, about 4 minutes.

2. 2

   Pour the milk and cream into a medium saucepan.

3. 3

   Scrape in the vanilla seeds; add the bean.

4. 4

   Heat over medium heat until just about to simmer.

5. 5

   Reduce heat to low; whisk 1/3 cup into the egg yolk mixture.

6. 6

   Return to the pan.

7. 7

   Cook over medium heat, stirring, until thick enough to coat the back of a wooden spoon, about 8 minutes.

8. 8

   Pour the mixture through a fine sieve into a stainless-steel bowl set in a large ice-water bath.

9. 9

   Discard the solids.

10. 10

    Chill until cold, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.