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4 large egg yolks
In a medium bowl, whisk together egg yolks and sugar until light in color, about 2 minutes.
Place milk, heavy cream, and vanilla bean in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low. Whisk about a third of the cream mixture into the yolk mixture. Return the combined mixtures to the saucepan.
Fill a large bowl or sink with ice and water. Cook creme anglaise over medium heat, stirring constantly with a wooden spoon, until mixture thickens to the consistency of heavy cream.
Discard the vanilla bean, and strain the creme anglaise into a medium metal bowl. Place the bowl in the ice bath to chill until ready to serve.
Store in an airtight container, refrigerated, until ready to serve, up to 4 days.
Posted by Dotty B. Z'L
Nutritional Info Per Serving: N/A
1/4 cup sugar
1 cup milk
3/4 cup heavy cream
1/2 vanilla bean, split