Crème Anglaise

Preparation info

  • Makes:

    3⅔ cups

    • Difficulty

      Easy

Appears in

Rose's Heavenly Cakes

By Rose Levy Beranbaum

Published 2009

  • About

Ingredients

Volume Ounce Gram

Method

Have ready a fine-mesh strainer suspended over a medium mixing bowl.

With a small sharp knife, split the vanilla beans lengthwise in half.

In a small saucepan, place the sugar. Scrape the seeds of the vanilla bean into the sugar and rub them in with your fingers. Add the vanilla pod, salt, and yolks and, using a silicone spatula, stir until well blended.

Pour ¼ cup of th