Crème Anglaise (Vanilla Custard Sauce)

Ingredients

• 2 cups whole milk
• 1 vanilla bean, split (or 1 tbsp vanilla extract)
• 5 egg yolks
• 1/2 cup sugar

Instructions

1. 1Heat milk with vanilla bean until just simmering.
2. 2Whisk egg yolks and sugar together until pale.
3. 3Slowly whisk in the hot milk to temper the eggs.
4. 4Return to the pan and cook over low heat, stirring constantly, until thickened enough to coat a spoon, about 5-6 minutes.
5. 5Strain and chill, or serve warm.

Comments

Loading comments…