creme anglaise

Ingredients creme anglaise

1 cup whole milk
1/2 vanilla bean split lengthwise and seeds scraped
3 large egg yolks
1/3 cup sugar

how to make creme anglaise

Whisk together the milk and vanilla seeds and pod in a medium saucepan. Heat over medium high heat until bubbles just begin to form around the edges.

Meanwhile rapidly whisk together the yolks and sugar in a medium bowl until the sugar dissolves and the mixture becomes pale yellow.

Continue whisking rapidly and add a few spoonfuls of the just boiling milk mixture to temper the yolks. Remove the milk mixture from the heat and whisk in the yolk mixturein a steady stream. Set the saucepan over medium low heat and whisk rapidly until thick enough to coat the back of a spoon, about 7 minutes. When you run your finger across a spoon dipped into the sauce, it should leave a clear line.

Strain through a fine mesh sieve into a small bowl on top of a larger bowl of ice and water to stop the mixture from cooking. Let cool to room temperature, stirring occasionally. The sauce can be covered and refridgerator up to 2 days.