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4 to 6
makes about 3 cupsEasy
Published 2003
This is the sauce called “crème Anglaise” in French.
Mix the sugar, yolks, and salt in a bowl and whisk (or use a mixer on medium speed) until pale yellow, 3 to 5 minutes.
Prepare an ice bath with a bowl sitting in the iced water.
Heat the milk and vanilla bean together until almost boiling. Slowly whisk the egg yolk mixture into the hot vanilla milk. Transfer to a double boiler and cook over simmering water, stirring constantly,