Recipe: Creme Anglaise

recipelink.com Chat Room Recipe Swap – 2000-12-14
From: Paddy.Mtl.

Creme Anglaise

Split a vanilla bean lengthways and place in a small pan with 1 1/2 cups whole milk. Heat until almost boiling and set aside for 10 minutes to infuse. Whisk 3 egg yolks and 2 tbsp sugar until light and creamy. Remove the vanilla bean and pour the milk slowly onto the egg mixture, stirring constantly. Return to the pan, stir over low heat 10-15 minutes, until thickened. Do not let it boil or it will curdle. The custard should coat the back of a spoon when ready. Makes about 1 3/4 cups. BE PATIENT WITH THIS.