Ingredients:
1/2 vanilla beans, split
6 tablespoons sugar
2 cups milk
6 egg yolks
1 pinch salt
Directions:
Scrape the vanilla bean seeds into the milk in a heavy saucepan.
Add the vanilla bean pod and the sugar and heat until the milk is warm but not simmering.
Meanwhile, prepare an ice bath–a bowl partially filled with ice, with another bowl nested inside it.
Lightly whisk together the egg yolks in a separate bowl, then gradually add some of the warmed milk, whisking constantly.
Pour the mixture back into the saucepan.
Cook over low to moderate heat, stirring constantly with a heatproof spatula, always scraping the bottom, until the custard thickens enough to coat the spatula.
Immediately strain the cooked custard through a fine sieve into the bowl set in the ice.
Stir the creme anglaise with a clean spatula to cool it down.
Cover and refrigerate until ready to serve.
Creme anglaise will keep in the refrigerator for up to three days.
Servings: Serve
Time preparation: 10 min.
Time total: 25 min.