Vanilla Bean Creme Anglaise

1. 1

   In a medium saucepan, combine the half-and-half, sugar and vanilla bean and seeds and bring to a simmer, whisking until the sugar is dissolved.

2. 2

   Set a medium bowl inside a bowl of ice water.

3. 3

   In another medium bowl, whisk the egg yolks.

4. 4

   Gradually whisk in the hot liquid, discarding the vanilla bean.

5. 5

   Return the mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce is thick enough to coat the back of the spoon, about 6 minutes.

6. 6

   Scrape the creme anglaise into the ice bath.

7. 7

   Stir until cooled.

* Per serving · 4 servings · Values may vary.

No additional tips available.