This delicious vanilla bean Creme Anglaise (English Cream) has a rich, smooth texture and can be served either warm or cold with cakes, pies, puddings or my personal favorite – drizzled over fresh fruit. Not only is this cream easy to make, but it’s the perfect addition to your favorite summertime dessert.
Makes 2 cups
- 4 large egg yolks
- 1/4 cup sugar
- 1 cup milk
- 3/4 cup heavy cream
- 1/2 vanilla bean, split lengthwise
Fill a large bowl with ice and water; set aside. In a medium bowl, whisk together the egg yolks and sugar until lightened, about 2 minutes. Place milk and heavy cream in a medium saucepan over medium heat. Scrape the vanilla seeds into the pan and add the pod. Bring to a simmer; reduce heat to low. Whisk about 1/3 cup of the milk mixture into the egg-yolk mixture to temper it. Return this mixture to the saucepan.
Cook the Creme Anglaise over medium heat, stirring constantly with a wooden spoon, until the mixture thickens to the consistency of heavy cream. If the sauce is overheated it will start to curdle, so it’s important to stir constantly and keep a close eye on the sauce. Discard the vanilla pod and strain the Creme Anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an airtight plastic container, refrigerated, for up to 4 days.
original recipe found here