Crème Anglaise

By pikassob

Ingredients

• 1 3/4 cups 1% low-fat milk
• 1 (3-inch) piece vanilla bean, split lengthwise
• 1/3 cup sugar
• 4 large egg yolks

Details

Servings 1
Adapted from myrecipes.com

Preparation

Step 1

Preparation

Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat 6 minutes (do not boil); discard bean. Remove from heat.

Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).

Note: Crème Anglaise can be stored in the refrigerator for up to 3 days.

Pour milk into a medium saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat 6 minutes (do not boil); discard bean. Remove from heat.

Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually add milk mixture to bowl, stirring constantly with a whisk. Return mixture to pan. Cook over medium heat 6 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Immediately pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).

Note: Crème Anglaise can be stored in the refrigerator for up to 3 days.