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1
Make an ice bath by nesting a medium metal bowl in a larger bowl filled with ice water.
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2
Set a mesh strainer across the top.
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3
In a medium saucepan, combine the milk, sugar, and salt.
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4
Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
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5
Warm the mixture, stirring to dissolve the sugar.
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6
In a small bowl, lightly whisk the egg yolks.
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7
Whisk in some of the warmed milk mixture, then scrape the warmed yolks back into the saucepan.
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8
Cook over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom of the pan, until the custard is thick enough to coat the spatula.
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9
Dont let the mixture boil.
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10
Immediately strain the custard through the mesh strainer into the chilled bowl.
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11
(The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.)
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12
Add the vanilla extract and stir the creme anglaise with a clean spatula to help cool it down.
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13
Once cool, cover and refrigerate.
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14
Creme anglaise should always be served cold.
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15
I like to chill it in a pitcher, bring the pitcher to the table, and allow guests to help themselves.
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16
Creme anglaise will keep in the refrigerator for up to 3 days.
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17
Instead of infusing the milk with a vanilla bean, in its place, use 4 to 6 crushed cinnamon sticks, 1 1/4 cups (100 g) coffee beans, or the grated zest of 3 oranges or 4 lemons; omit the vanilla extract.
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18
If you like, you can spike the cooled custard with 2 to 3 tablespoons (30 to 45 ml) of spirits such as Cognac, rum, or Grand Marnier.
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19
You can rescue creme anglaise that youve accidentally overcooked.
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20
If it looks curdled after straining, pour it into a blender while its still warm, filling the jar no more than halfway (or use an immersion blender directly in the bowl), and blend on low speed until smooth.
