A Creme Anglaise Recipe is an absolute must-have in your recipe box. Silky smooth and made with real vanilla beans, this custard sauce you will make again and again for different desserts.
Using a pairing knife, cut the vanilla bean in half, then cut it down the middle lengthwise to expose the inside seeds. Use the back of the knife, and run it along the inside of the vanilla bean to scrape off the seeds. Add the vanilla seeds to a small saucepot along with the empty pod pieces.
1 whole vanilla bean
Pour the heavy cream and whole milk into the pot with the vanilla pod and seeds. Place the pot over medium-low heat, and stir to combine. Bring the mixture to a simmer while stirring occasionally.
1 cup heavy cream, 1 cup whole milk
While the liquid is coming to a simmer, whisk the egg yolks, sugar, and salt together in a large bowl until they become pale yellow in color, and the mixture starts to thicken. This will take a minute or two.
6 large egg yolks, 1/2 cup granulated sugar, pinch fine sea salt
Once the liquid comes to a simmer, take it off the heat and discard the vanilla pods.
Use a ladle and very slowly stream the hot liquid into the bowl with the egg yolks, whisking constantly and fast, this will help prevent the eggs from solidifying. Continue doing this until all of the liquid is added to the bowl.
Pour the mixture back into the pot and place over medium-low heat. Stir constantly with a wooden spoon until the mixture thickens. It will coat the back of a spoon. When you (carefully!) run your finger across the back of the spoon, the liquid will stay put and not run.
Take it off the heat and strain the mixture into a bowl through a fine mesh strainer. Allow it to come to room temperature, then cover it with plastic wrap, and place it in the fridge to chill until ready to use.
Video
Notes
You can easily double it to feed more or halve the recipe as needed.