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Creme Anglaise II
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Indulgent vanilla custard made with creamy half-and-half, rich egg yolks, butter, sugar, and fragrant vanilla bean.
Ingredients:
  • 1 cup half-and-half cream
  • 0.5 cup white sugar, divided
  • 1 vanilla bean, halved lengthwise
  • 4 egg yolks
Instructions:
  • Combine in a saucepan over medium heat the creamy half-and-half, sweet 1/4 cup of sugar, and aromatic vanilla bean.
  • Whisk egg yolks and the rest of the sugar in a bowl until smooth.
  • Once the cream mixture gently simmers, take it off the heat and take out the vanilla bean. Gradually whisk some of the hot cream into the egg yolk mixture, then pour the yolk mixture into the rest of the hot cream and whisk until velvety. Cook over medium heat, stirring constantly, until the mixture thickly coats the back of a metal spoon. Remove from heat and stir in the butter. Enjoy warm or cold.

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