Crème Anglaise

By KarenLee

Ingredients

• 4 large egg yolks
• 1/4 cup sugar
• 1/2 cup heavy cream
• 1 cup milk
• 1 vanilla bean scraped, seeds removed
• Pinch of salt
• 1 Tbsp. brandy

Preparation

Step 1

In a large bowl, whisk together egg yolks and sugar. Set aside.

In a medium saucepan, heat heavy cream, milk, vanilla, and salt until just about to boil.

While whisking constantly, add half of milk mixture to egg mixture. Then stir egg-milk mixture back into saucepan with rest of milk; cook over low heat whisking constantly until thickened so as not to cook the eggs, 2 to 4 minutes (should coat the back of a spoon).

Strain mixture through a fine sieve. Add brandy and chill in the refrigerator at least 3 hours or overnight. When mixture is cool, pour over Bundts and serve immediately.