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Ingredients
Ingredient Checklist
4 large egg yolks
1/4 cup sugar
1 cup milk
3/4 cup heavy cream
1/2 vanilla bean, halved lengthwise
Cook's Notes
You can make it two days ahead; press plastic wrap directly onto surface (to prevent a skin from forming), and refrigerate.
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Ingredients
Ingredients
- 4 large egg yolks
- 1/4 cup sugar
- 1 cup milk
- 3/4 cup heavy cream
- 1/2 vanilla bean, halved lengthwise
Directions
Whisk together yolks and sugar in a medium bowl until pale, about 4 minutes.
Pour milk and cream into a medium saucepan. Scrape in vanilla seeds; add the bean. Heat over medium heat until just about to simmer. Reduce heat to low; whisk 1/3 cup into egg-yolk mixture. Return to pan. Cook over medium heat, stirring, until thick enough to coat the back of a wooden spoon, about 8 minutes.
Pour mixture through a fine sieve into a stainless-steel bowl set in a large ice-water bath. Discard solids. Chill until cold, stirring occasionally.
Cook's Notes
You can make it two days ahead; press plastic wrap directly onto surface (to prevent a skin from forming), and refrigerate.
Cook’s Notes
You can make it two days ahead; press plastic wrap directly onto surface (to prevent a skin from forming), and refrigerate.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Creme Anglaise
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Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Creme Anglaise
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
