Vanilla Bean Creme Anglaise with Egg Yolks
A silky stovetop custard made with a vanilla bean, cream, milk, and egg yolks, ideal for pouring over desserts.
Equipment
- Small saucepan
- Whisk
- Fine Mesh Strainer
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 vanilla bean split lengthwise
- 1 cup heavy cream cold
- ¼ cup whole milk
- 3 large egg yolks
- ¼ cup superfine sugar
Instructions
Cooking
- Infuse. Heat the cream, milk, vanilla seeds, and pod until just simmering, then rest off the heat for 5 minutes.
- Whisk. Beat the yolks with the sugar for about 2 minutes until pale, then whisk in the warm cream in a thin stream.
- Thicken. Return to the pan over low heat and whisk until the sauce coats a spoon and reaches 160 degrees F, about 8 minutes.
- Strain. Pour through a fine mesh strainer and discard the pod.
- Serve or chill. Serve warm, or cover the surface with plastic wrap and chill.
Notes
Substitutions: Use 1 tbsp pure vanilla extract in place of the bean and stir it in off the heat.
Tips: Keep the heat low and whisk often so the yolks never scramble.
Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze.