Cremem Anglaise

1. 1

   Split the vanilla bean, scrape out the seeds and place them in a saucepan.

2. 2

   Add half of the sugar and all of the milk.

3. 3

   Heat, while whisking, until the mixture becomes hot but not boiling.

4. 4

   Remove from the heat.

5. 5

   Whisk the eggs in a bowl, gradually adding in the other half of the sugar until they form a ribbon.

6. 6

   Slowly whisk half of the hot milk mixture into the eggs.

7. 7

   Then pour the egg mixture into the saucepan with the rest of the milk.

8. 8

   Over low heat, constantly whisk until it reaches 170 to 175 degrees or coats the back of a spoon, about five to eight minutes.

9. 9

   Do not boil it.

10. 10

    Strain the sauce.

11. 11

    Chill it in the fridge with a piece of plastic wrap right on the mixture to prevent a film from forming.

No additional tips available.