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Monday, April 27, 2015

Classic Crème Anglaise

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

  • 2 cups half-and-half or 2 cups whole milk
  • 1 vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 4 large egg yolks, at room temperature

Recipe

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

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