Velvety Creme Anglaise

Elevate your culinary skills with this exquisite velvety creme anglaise. A classic French dessert sauce that is delicately flavored with vanilla and enriched with egg yolks, creating a luscious and creamy texture. Perfect for drizzling over cakes, fruits, or enjoying on its own.

Ingredients

For the Creme Anglaise
½	vanilla bean, split
6	tablespoons sugar
2	cups milk
6	egg yolks
1	pinch salt

Instructions

• For the Creme Anglaise

  1. Begin by scraping the vanilla bean seeds into the milk in a heavy saucepan.
  2. Add the vanilla bean pod and the sugar, and gently heat the mixture until the milk is warm but not simmering.
  3. In the meantime, prepare an ice bath by placing a bowl partially filled with ice, with another bowl nested inside.
  4. Lightly whisk the egg yolks in a separate bowl, then gradually pour in some of the warmed milk while whisking constantly.
  5. Return the mixture back to the saucepan.
  6. Cook over low to moderate heat, stirring constantly with a heatproof spatula. Ensure to scrape the bottom at all times, until the custard thickens enough to coat the spatula.
  7. Immediately strain the cooked custard through a fine sieve into the bowl set in the ice bath.
  8. Stir the creme anglaise with a clean spatula to facilitate cooling.
  9. Cover and refrigerate until ready to serve.
  10. This decadent Crème Anglaise can be refrigerated for up to three days.

Aug 02, 2024