Crème Anglaise

1. 1

   1. Slice the vanilla bean and add the grains to the milk in a pot on the stove. (add whole vanilla bean shell)

2. 2

   2. Heat until just before it boils (do not let it boil!).

3. 3

   3. Whip the egg yolks and sugar in a bowl until the sugar almost disappears.

4. 4

   4. Slowly add the almost-boiling milk to the egg/sugar mixture to avoid the eggs scrambling (keep stirring as you pour), then pour mixture back into the pan.

5. 5

   5. Heat until foam disappears and thickens slightly. (Test by dipping a spoon and seeing if it coats the back of the spoon. Should be thick enough to coat, leaving a clear line if you wipe your finger along it.)

6. 6

   6. Pour mixture through a fine sieve, stir for 3 minutes then cool rapidly in fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.