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
Scale
- 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