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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Adopted from Recipezaar account 9/15/2006. Original recipe courtesy of Mean Chef. Ingredients:
1/2 vanilla bean, split |
6 tablespoons sugar |
2 cups milk |
6 egg yolks |
1 pinch salt |
Directions:
1. Scrape the vanilla bean seeds into the milk in a heavy saucepan.
2. Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
3. Meanwhile, prepare an ice bath-a bowl partially filled with ice, with another bowl nested inside it.
4. Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
5. Pour the mixture back into the saucepan.
6. Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
7. Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
8. Stir the creme anglaise with a clean spatula to cool it down.
9. Cover and refrigerate until ready to serve.
10. Crème anglaise will keep in the refrigerator for up to three days.
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