Instructions: In a medium bowl, whisk together egg yolks and sugar until light in color, about 2 minutes. Place milk, heavy cream, and vanilla bean in a medium saucepan over medium heat. Bring to a simmer; reduce heat to low. Whisk about a 1/3 of the cream mixture into the yolk mixture. Return the combined mixtures to the saucepan.

Fill a large bowl or sink with ice and water. Cook Creme Anglaise over medium heat, stirring constantly with a wooden spoon, until mixture thickens to the consistency of heavy cream. Discard the vanilla bean, and strain the Creme Anglaise into a medium metal bowl. Place the bowl over the ice bath to chill until ready to serve. Store in an airtight container, refrigerated, until ready to serve, up to 4 days.

This recipe yields 2 cups.

Yield: 2 cups

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