Creme Anglaise

Recipe by SusieQusie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4-6
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrape the vanilla bean seeds into the milk in a heavy saucepan.
  • Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
  • Meanwhile, prepare an ice bath--a bowl partially filled with ice, with another bowl nested inside it.
  • Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
  • Pour the mixture back into the saucepan.
  • 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.
  • Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
  • Stir the creme anglaise with a clean spatula to cool it down.
  • Cover and refrigerate until ready to serve.
  • Crème anglaise will keep in the refrigerator for up to three days.
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