Crème Anglaise

1. 1

   In a medium saucepan, combine vanilla bean seeds, vanilla bean pod, milk and 1 tbsp sugar. Bring to a boil then strain into large measuring cup. Discard pod.

2. 2

   Whisk egg yolks and 1/4 cup sugar in a medium heatproof bowl set over a double boiler until thick and creamy. Gradually whisk in hot milk mixture. Transfer to a clean saucepan and stir over low heat until mixture is thick enough to coat the back of a spoon. Chill for 1 hour, or until cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.