Vanilla Creme Anglaise

1. 1

   Place the milk, cream, vanilla bean, and vanilla seeds in a saucepan over medium heat.

2. 2

   Bring to a simmer.

3. 3

   Remove from the heat and let steep for about 15 to 20 minutes.

4. 4

   Add the agave nectar to the milk mixture and bring back to a simmer.

5. 5

   Decrease the heat and add the arrowroot powder slurry into the milk mixture, whisking constantly.

6. 6

   Bring the mixture back to a simmer and remove from the heat immediately after it starts to thicken (this happens quickly).

7. 7

   Remove the vanilla bean and cool the sauce to room temperature.

8. 8

   Store in the refrigerator for up to 1 week.

9. 9

   Serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.