Recipe Archives->Desserts Pudding->Creme Anglaise 05

Creme Anglais
Yield: 2 cups
                                                                                 
2 cups whole milk
1 vanilla bean, split
5 egg yolks
6 tablespoons sugar

Place the milk in a medium saucepan. Scrape the seeds from the
vanilla bean and add them, with the pod, to the milk. Bring just
boil. Meanwhile, whisk the yolks and sugar together in mixing bowl
until thick and pale yellow.

Whisking constantly, pour the hot milk into the yolk mixture. Pour
the mixture back into the saucepan and place over low heat. Stir
constantly with a wooden spoon until the mixture thickens enough
to coat the back of a spoon. Do not let it come to a simmer.

Strain into a clean bool. Let cool. Serve hot or cold as sauce for
cakes, souffles and charlottes. Creme anglaise can also be frozen
in an ice-cream freezer to make vanilla ice cream.

Printable version: creme-anglaise05.txt.