Creme Anglaise Sauce

By Claude

Serve over Chocolate Souffle
See chocolate souffle recipe

Ingredients

• 1/4 vanilla bean
• 1 cup whole milk
• 1/4 cup sugar
• 3 egg yolks

Preparation

Step 1

Split the vanilla bean in half long ways and scrape the seeds from the middle. In a medium sauce pon heat milk, vanilla bean and vanilla seeds just until it simmers. Do not allow the milk to boil.

In a mixing bowl, whisk sugar and egg yolks together until smooth and slightly pale yellow in color.

Temper a small amount of the hot milk into the egg mixture and stir to combine. Add remaining milk and stir to incorporate.

Pour back into pan and place on low heat. Cook while stirring constantly with a wooden spoon until mixture thickens enough to coat the back of a spoon.

Remove from heat, strain through a fine sieve into a bowl over an ice bath. Stirring to cool very quickly.

Store in refrigerator.