Custard Creme Anglaise (Print Version)
# Ingredients:
01 -
1/4 cup milk
02 -
1 cup heavy cream
03 -
1 vanilla bean
04 -
1/4 cup white sugar
05 -
3 egg yolks
# Instructions:
01 -
Using a small knife, slice through the vanilla bean and scoop out the seeds.
02 -
In a small pot, mix the cream, milk, vanilla seeds, and the bean. Heat over medium until it just starts bubbling. Let it cool for 5 minutes.
03 -
Whisk the sugar and egg yolks in a bowl for about 2 minutes, until it looks creamy and lighter in color.
04 -
Take the vanilla bean out of the milk and toss it. Slowly pour the warm milk into the yolk mixture while whisking the whole time. Once mixed, pour it all back into the pot.
05 -
Place the pot on low heat. Stir regularly for 3 minutes, then keep whisking non-stop for another 5 minutes until it thickens enough to stick to the back of a spoon.
06 -
Remove from heat. If you want it super silky, strain it before serving.
# Notes:
01 -
If you're out of vanilla beans, use 1 teaspoon of vanilla paste or extract.
02 -
Pop the used vanilla bean in some sugar to give it a lovely vanilla scent.
03 -
Perfect as a sauce for fruits, pancakes, bread puddings, or even desserts.