Ingredients:
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Directions:
Fill a large bowl with ice and water; set aside. In a medium bowl, whisk egg yolks and sugar until lightened, about 2 minutes. Place milk and heavy cream in medium saucepan over medium heat. Scrape vanilla seeds into pan; add the pod. Bring to a simmer; reduce heat to low. Whisk about 1/3 cup of the milk mixture into the egg-yolk mixture to temper it. Return this mixture to the saucepan.
Cook the Crème Anglaise over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream. Discard the vanilla pod, and strain the crème Anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an airtight plastic container, refrigerated, for up to 4 days. |
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