Creme Anglaise
  • 1 quart half & half or whole milk
  • 8 oz. sugar
  • 1/2 vanilla bean, split
  • 12 egg yolks
  1. Bring milk & sugar to boil with vanilla bean; temporarily remove from burner.
  2. In a bowl, whisk yolks to liquefy, then temper by whisking in 1/4 of the boiling milk (*whisk continually & quickly to avoid cooking the yolks).
  3. Return milk mixture to heat & whisk yolk mixture in.
  4. Continue whisking apx. 1 minute until thickened (mixture should 'coat' the back of a spoon).
  5. Strain into clean bowl and whisk 1 minute to cool.
  6. Cool by placing in larger bowl of ice water; cover with saran wrap and refrigerate immediately.
  7. Keeps 24-36 hours in refrigerator.
(Basic ratio is 4 part dairy to 1 part sugar)