Nutrition

Ingredients

• ½ cup whole milk
• ½ cup heavy cream
• 1 (2-inch) piece vanilla bean, split; or 1 tsp. vanilla bean paste or extract
• 3 large egg yolks
• 3 Tbsp. sugar
• Kosher salt

Instructions

1. 1 Combine ½ cup whole milk and ½ cup heavy cream in a heavy medium saucepan. Add the scraped seeds and pod from 1 (2-inch) piece vanilla bean, split; or 1 tsp. vanilla bean paste or extract. Bring milk mixture to simmer. Remove from heat.
2. 2 Meanwhile, whisk 3 large egg yolks, 3 Tbsp. sugar, and a pinch of kosher salt in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Pour mixture back into saucepan and stir over low heat until custard thickens and leaves trail on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard through a fine-mesh sieve into bowl; cover surface directly with plastic wrap or buttered parchment and chill. Do Ahead: Crème Anglaise can be made 1 day ahead; keep chilled. Editor’s note: This crème Anglaise recipe was first printed in the February 1998 issue of Bon Appétit; it has been edited for style. Head this way for more of our favorite Christmas desserts →

Original Source

You Might Also Like

Classic Kugelhopf

Easy Roasted Carrots

BA's Best Risotto

Broccoli Confetti Rice

Want a personalised twist on this recipe?