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1
To make the creme anglaise, place 1 cup of the cream in a medium saucepan over low heat.
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2
Scrape the seeds of the vanilla bean pod into the cream, then drop in the pod too.
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3
Bring just to a simmer.
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4
Remove from the heat and allow to infuse for 30 minutes.
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5
In a small bowl, combine the sugar and salt.
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6
In a medium bowl, whisk the yolks.
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7
Whisk half of the sugar-salt mixture into the cream, and whisk the other half into the egg yolks.
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8
Slowly pour the warm cream into the bowl with the egg yolks, whisking constantly until incorporated.
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9
Pour the mixture back into the saucepan and return the pan to low heat.
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10
Cook the mixture, stirring constantly but not vigorously until the mixture thickens, making sure to prevent the mixture from curdling.
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11
When thickened, remove the mixture from the heat and strain through a fine mesh strainer into a medium bowl, discarding any solids and the vanilla pod.
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12
Whisk in the remaining one-half cup heavy cream, and whisk over an ice water bath to cool.
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13
Cool the creme anglaise in the refrigerator, preferably overnight for the flavors to develop.
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14
To make the French toast, heat a saute pan or griddle over medium heat until hot.
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15
Add enough of the clarified butter to thinly coat the surface of the pan.
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16
Dip the bread, one slice at a time, into the creme anglaise to coat on both sides, then remove, shaking off any excess batter.
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17
Place the bread on the pan or griddle and grill 2 minutes per side, until golden brown on both sides.
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18
Remove and set aside in a warm place.
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19
To serve, place four slices on a warm plate and serve immediately with softened butter and maple syrup on the side.
