Creme Anglaise

1. 1

   In a heavy saucepan bring cream and if using, the vanilla bean just to boiling, stirring frequently.

2. 2

   Remove saucepan from heat.

3. 3

   In a mixing bowl combine a small amount of the hot cream, egg yolk(s) and sugar.

4. 4

   Beat with an electric mixer on high speed for 2-3 minutes or till thick and lemon colored.

5. 5

   Gradually stir about half of the remaining cream mixture into the egg yolk mixture.

6. 6

   Then return all of the egg yolk mixture to the saucepan.

7. 7

   Cook and stir over medium heat just till mixture returns to boiling.

8. 8

   Remove from heat.

9. 9

   Remove and discard vanilla bean or stir in the extract, if using.

10. 10

    If desired, stir in liqueur.

11. 11

    Cover the surface with plastic wrap and chill in the refrigerator until serving time.

12. 12

    DO NOT STIR.

* Per serving · 4 servings · Values may vary.

No additional tips available.