Crème Anglaise

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Ingredients:

1 1/2 cups milk

1 1/2 Cups heavy cream

4 inch piece vanilla bean, split

4 large egg yolks

1/2 cup granulated sugar

Preparation:

Heat (scald) milk, cream and vanilla bean until hot but not simmering.  Set aside to infuse for 20 minutes.  In a stand mixer, whisk yolks and sugar until mixture is thick and lemon-colored, 5 minutes.   

Return milk to heat and bring to a boil whisking constantly.  Slowly whisk hot milk in about a cup of milk to egg yolks to raise the temperature (temper yolks).  Rapidly whisk in remaining milk.  Cook milk mixture over medium-low heat, whisking constantly and scraping pan bottom and sides as you stir, until mixture thickens  Check the temperature with an instant read thermometer, which should register between 175 and 180 degrees.  .

Off heat, stir in vanilla pass though a fine strainer.

Serving Suggestion:

Pour over berries, bread pudding or other dessert while still warm.

Variation:

Crème Anglaise is the base for ice cream, pastry cream and mousse.

History:

Recipe comes from Chef Tech Cooking School's Pro Baking, Classical French, series of cooking classes.