This is a recipe for more than a quart, so feel free to make only half if you don’t need as much.
Put the milk in a saucepan and scrape in the vanilla bean seeds; add the vanilla bean pods as well. Bring to a low simmer and heat for 10 minutes.
Beat the egg yolks with the sugar until foamy and the sugar has dissolved. Scoop the vanilla bean pods out of the milk, and add a portion of the hot vanilla milk to the beaten egg yolks. Stir well and pour everything into the pan. Bring to a gentle boil and stir for about 3 minutes, until the crème thickens.
The crème anglaise is ready when it coats the back of a wooden spoon and you can draw a line in the crème that doesn’t close. Let cool and refrigerate with a sheet of plastic wrap directly on top of the crème anglaise so it doesn’t form a skin.
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