Classic Crème Anglaise

Classic Crème Anglaise

2 servings
Silky, rich crème anglaise, packed with vanilla bean, works as a dessert sauce or as the base for luscious ice cream. Learn the method for making it, including helpful tips to prevent overcooking, with this recipe from Food & Wine.

Ingredients

  • half-and-half or whole milk
    2 c
  • vanilla bean

    split lengthwise

    1
  • sugar
    ½ c
  • egg yolks

    at room temperature

    4 large

Directions

  1. 1

    Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.

  2. 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. 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.

Classic Crème Anglaise

Classic Crème Anglaise

10 min2 servings1324 cal

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!