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Here’s an all-purpose recipe that is great to have in your repertoire! Vanilla bean crème anglaise is a great sauce to have on hand for a multitude of desserts-it amps up the flavor and decadence level while making any dessert look elegant.
This is essentially the base for vanilla ice cream, so if you’ve ever made ice cream (or wanted to), this is the start! Cream and milk get brought to a simmer with a vanilla bean (I buy them in bulk from Beanilla-they have a great product and the bulk beans are actually affordable). While that comes to the simmer, egg yolks and sugar are whisked together until light, fluffy and at the ribbon stage (it should fall back in a ribbon on itself when you lift your whisk). Bring the two together slowly, and return to the heat until the mixture just coats the back of a spoon. Don’t overcook at this point-if it’s too thick now, it will be even thicker and more pudding-like when it cools.
Once cooled, you’ll have a rich, drizzlable sauce perfect on just about anything! 
Vanilla Bean Crème Anglaise
- Yield: about 1-1/2 cups 1x
Description
Here’s an all-purpose recipe that is great to have in your repertoire! Vanilla bean crème anglaise is a great sauce to have on hand for a multitude of desserts-it amps up the flavor and decadence level while making any dessert look elegant.
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 1 vanilla bean, halved and seeds scraped
- 5 large egg yolks
- 1/2 cup (99 grams) granulated sugar
Instructions
- Bring the heavy cream, milk and vanilla bean and seeds to a simmer in a medium saucepan.
- In a medium mixing bowl, whisk the egg yolks and sugar until pale, fluffy and at the ribbon stage (the mixture falls back on itself in a ribbon when the whisk is lifted.)
- Slowly whisk in the hot cream mixture; once combined, return the mixture to the saucepan and cook over medium heat, stirring constantly with a spatula or wooden spoon, until the mixture just coats the back of the spoon. This should take about 5 to 7 minutes. Do not overcook at this stage or the mixture will be too thick once chilled. Strain into a clean bowl and cover with plastic wrap, pressing the wrap onto the surface of the sauce. Refrigerate until thickened and chilled.
- Category: Basics & Staples