Nanci Courtney's Cremé Anglaise
- 2 cups whipping cream
- 4 egg yolks
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- Heat whipping cream in a heavy saucepan over medium heat until hot.
- Whisk together yolks and sugar in a heavy saucepan until blended. Add hot whipping cream in a slow, steady stream, whisking constantly.
- Cook mixture over medium heat, stirring constantly, until thick enough to coat a spoon (do not boil). Remove from heat. Immediately place pan in a bowl of ice, and let stand, stirring constantly, until cool. Stir in vanilla. Chill until ready to serve or up to 2 days.
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