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

Ingredients

• 4 large egg yolks
• 1/4 cup sugar
• 1 cup milk
• 3/4 cup heavy cream
• 1/2 vanilla bean, split lengthwise

Directions

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

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