Return to Main Recipes Page/Return to Home Page

Creme Anglaise, Vanilla Bean (D, KLP)
Source: Unknown
Yield: 2 cups

4 large egg yolks
1/4 cup sugar
1 cup milk
3/4 cup heavy cream
1/2 vanilla bean, split

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