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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