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Ingredients
| eggs: 4 (yolks, large) |
| granulated sugar: 1/4 cup |
| heavy whipping cream (fluid): 1 cup |
| 2% milk: 1 cup |
| vanilla extract: 1 tsp |
Creme Anglaise
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
2 serving(s)
Tags
- Beat together egg yolks and sugar until thick and pale.
- In a saucepan, combine milk and cream and bring to simmer, stirring.
- Add cream to yolks in a thin stream, whisking.
- Transfer custard to pan, stirring, and cook over moderately-low heat, until it coats back of spoon, but do not let it boil.
- Strain custard through a fine sieve into a metal bowl set over a larger bowl of ice and cold water.
- Stir in vanilla and let custard cool, stirring occasionally.
- Place plastic wrap directly onto surface of custard and chill until ready to use.