Very Vanilla Crème Anglaise

Oxmoor House


1 cup


+ Add To Shopping List
3 egg yolks
2 tablespoons sugar
1/2 vanilla bean or 1 1/2 tsp. vanilla extract
1 cup heavy whipping cream


Prep: 2 Minutes
Cook: 10 Minutes

Whisk egg yolks and sugar in a bowl until blended.

Split vanilla bean piece lengthwise; scrape seeds into cream using knife blade. Bring cream and vanilla bean seeds just to a boil in a medium-size heavy saucepan; reduce heat, and simmer 4 minutes. Stir one-fourth of hot milk mixture gradually into yolks; add yolk mixture to remaining milk mixture, stirring constantly. Cook over medium-low heat, stirring constantly, 6 minutes or until custard reaches 160° and coats the back of a spoon. Remove from heat, and set aside to cool. Store in refrigerator.

Created date

August 2009