Creme Anglaise

By KeyIngredient

Ingredients

• 1/4 cup granulated sugar
• 2 large egg yolks, room temperature
• 1 vanilla bean
• 1 cup half-and-half cream
• 1 tsp vanilla extract

Details

Servings 1

Preparation

Step 1

Whisk sugar and egg yolks in a medium bowl until combined. Prepare an ice bath by placing a medium bowl in a shallow bowl of ice water; set aside. Split vanilla bean and scrape out seeds. Add seeds and pod to a saucepan with the half-and-half. Cook on low until small bubbles form around rim; 3 to 5 minutes.

In a thin stream, whisk half of the cream mixture into the sugar mixture, then pour mixture into saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until suace has thickened slightly; 3 to 5 minutes. Immediately strain sauce into bowl in prepared ice bath to stop the cooking. Add vanilla extract; stir to combine. Serve right away or refrigerate until chilled. Makes 1 cup.