Creme Anglaise
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.
