Creme Anglaise
Use our BakeBot Ai Chat for instant answers.
Why I Love This Recipe
(Basic ratio is 4 part dairy to 1 part sugar)
Ingredients You'll Need
1 quart half & half or whole milk
8 oz. sugar
1/2 vanilla bean, split
12 egg yolks
Directions
Bring milk & sugar to boil with vanilla bean; temporarily remove from burner.
In a bowl, whisk yolks to liquefy, then temper by whisking in 1/4 of the boiling milk (*whisk continually & quickly to avoid cooking the yolks).
Return milk mixture to heat & whisk yolk mixture in.
Continue whisking apx. 1 minute until thickened (mixture should 'coat' the back of a spoon).
Strain into clean bowl and whisk 1 minute to cool.
Cool by placing in larger bowl of ice water; cover with saran wrap and refrigerate immediately.
Keeps 24-36 hours in refrigerator.
Questions, Comments & Reviews
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
