Chef's Creme Anglaise (aka Vanilla Custard Sauce)
10 egg yolks
5 Tbsp sugar
3 1/4 cups whole milk
2 inch piece of vanilla bean, split
Pairs Well With
From my days as a restaurant pastry chef, this is a staple that we had on hand every day. It's the basis for many items in the pastry kitchen including creme brulee, ice cream, pots de creme, sabayon and mousseline sauce. It's a basic technique every baker should master.