Classic Creme Anglaise
- 1 cup (8 ounces) milk
- 1/4 cup (50 grams) granulated sugar
- 1 vanilla bean
- 3 large egg yolks
- One candy thermometer
- One 1 1/2-quart mixing bowl
- One 1 1/2-quart heavy-bottomed saucepan
- Ingredient Preparations: Rest a sieve on top of a 1-quart mixing bowl to strain the creme anglaise after cooking.
- Pour the milk and half the sugar into a 1 1/2-quart heavy-bottomed saucepan (the addition of some sugar raises the temperature of the milk faster and prevents the milk from scorching the pan).
- Split the vanilla bean in half with a small paring knife, scrape the seeds out, and place them in the milk.
- Making and Storing the Creme Anglaise: Place the egg yolks in a 1-quart mixing bowl and whisk just to combine; whisk in remaining sugar.
- Place the saucepan over medium heat, and bring the milk just to a boil.
- Turn off heat; then pour about half the milk into the egg-sugar mixture, whisking continuously until they are combined.
- Pour the mixture back into the saucepan; whisk to combine; then return to medium-low heat.
- Stir constantly with a wooden spoon, remembering to reach the entire bottom surface of the pan.
- (This is a delicate moment, so do not rush the heating or the yolks may curdle.)
- Cook until the candy thermometer registers 165 to 170F (about 45 seconds).
- If you are not using a thermometer, look for steam, meaning the mixture is approaching the correct temperature.
- Do not allow the mixture to boil, or it will curdle.
- The custard should be thick enough to nap the spoon and leave a clear path when your finger is drawn down its center.
- Remove it from the heat, and quickly pour it through the sieve.
- Set it aside for 5 to 10 minutes, stirring occasionally.
- Then cover and refrigerate it.
- It will thicken slightly as it cools.
- Serve within 2 to 3 days.
milk, sugar, vanilla bean, egg yolks, thermometer, mixing bowl, saucepan
Taken from www.cookstr.com/recipes/classic-cregraveme-anglaise (may not work)