Crème Anglaise
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
38
Spice
53
Sweetness
50
Sourness
36
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
Directions:
1
Combine milk and cream in heavy medium saucepan
2
Scrape in seeds from vanilla bean; add bean
3
Bring milk mixture to simmer
4
Remove from heat
5
Whisk egg yolks and sugar in medium bowl to blend
6
Gradually whisk hot milk mixture into yolk mixture
7
Return custard to saucepan
8
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil)
9
Strain sauce into bowl
10
Cover and chill
11
(Can be made 1 day ahead
12
) Combine milk and cream in heavy medium saucepan
13
Scrape in seeds from vanilla bean; add bean
14
Bring milk mixture to simmer
15
Remove from heat
16
Whisk egg yolks and sugar in medium bowl to blend
17
Gradually whisk hot milk mixture into yolk mixture
18
Return custard to saucepan
19
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil)
20
Strain sauce into bowl
21
Cover and chill
22
(Can be made 1 day ahead)