Creme Anglaise

Submitted by SusieQusie

"Adopted from Recipezaar account 9/15/2006. Original recipe courtesy of Mean Chef."

 

• Ready In: 25mins
• Ingredients: 5
• Yields: 2 1/2 cups
• Serves: 4-6

ingredients

• 1⁄2 vanilla bean, split
• 6 tablespoons sugar
• 2 cups milk
• 6 egg yolks
• 1 pinch salt

directions

1. Scrape the vanilla bean seeds into the milk in a heavy saucepan.
2. Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
3. Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it.
4. Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
5. Pour the mixture back into the saucepan.
6. Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
7. Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
8. Stir the creme anglaise with a clean spatula to cool it down.
9. Cover and refrigerate until ready to serve.
10. Crème anglaise will keep in the refrigerator for up to three days.

Reviews

[Gumboot Gourmet]

I was able to successfully scale this recipe back to 1/3. I used only 2 eggs which gave us enough for one dessert. I had never made creme anglaise before, but had it in restaurants. This recipe is easy enough for anyone to wow their guests or their DH on Valentine's Day.

 

[sugaree]

Absolutely lovely!!

 

[brithebaker]

Since coming back from France, I've been craving crème anglaise. I made this recipe for my roommate's birthday party and everyone loved it!! It's perfectly rich and thick, maybe even better than the crèmes anglaises that I had in France.

 

[KitchenManiac]

This was excellent!! 100 stars if I could rate it that. I had 3/4 of a vanilla bean and I added the whole lot. It was wonderful. Used to have a phobia making vanilla sauce, NOT ANYMORE! Thanks Mean Chef!