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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Crème anglaise is both a classic custard sauce and the base for many ice creams. Make a double batch and process half in an ice cream maker for a frozen treat. Ingredients:
2 tablespoons whole green cardamom pods, crushed |
1 cup whole milk |
1 cup whipping cream |
1/2 cup sugar, divided |
1/4 vanilla bean, split lengthwise |
4 large egg yolks |
Directions:
1. Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and 1/4 cup sugar. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Cover and chill until cold, about 3 hours. Strain into medium pitcher. (Can be made 2 days ahead. Cover and refrigerate.)
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