Custard Cream

Name: Custard Cream (Crème Anglaise)
Yield: Makes 2-½ cups
Ingredients: ¼ cup sugar; 1 vanilla bean or 2 teaspoons vanilla extract; 1 vanilla bean or 2 teaspoons vanilla extract; 2 cups milk; 5 egg yolks

Crème Anglaise

Preparation info

Makes
2-½
cups

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Many fruit soups are enhanced when a few tablespoons of custard cream are swirled over the fruit broth and solid fruits.

Ingredients

2 cups milk
1 vanilla bean or 2 teaspoons vanilla extract

Dessert
Vegetarian
Gluten-free

Method

Combine the milk with the split vanilla bean in a 2-quart saucepan. Bring to a slow simmer over medium heat. Take the vanilla beans out of the milk, scrape out the tiny seeds, and stir them into the hot milk. Discard the bean husks.

Whisk the sugar and egg yolks together in a mixing bowl for ab