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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Serve the crème anglaise as a sauce for fresh berries or poached fruit; spoon it over pound cake or chocolate cake; or use it as a base for making ice cream. Ingredients:
2 cups half-and-half or 2 cups whole milk |
1 vanilla bean, split lengthwise |
1/2 cup sugar |
4 large egg yolks, at room temperature |
Directions:
1. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
2. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
3. In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
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