James Peterson

Crème Anglaise

Preparation info
  • Yield:

    6 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

vanilla beans 2

Method

  1. Cut the vanilla beans in half lengthwise and add them to the milk in a 2-quart (2 liter) saucepan. Bring the milk to a simmer.
  2. While the milk is heating, whisk together th