Crème Anglaise

Ingredients

  • 2 cups half and half
  • 6 large egg yolks
  • 1 vanilla bean
  • 2/3 cup sugar

Whisk egg yolks and 2/3 cup sugar in medium bowl to blend. Place 2 cups half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer over medium heat. Remove from heat. Gradually whisk hot half and half mixture into egg yolk mixture. Return mixture ...

View full recipe at Epicurious

Comments

Variations on Crème Anglaise

  • Crème Anglaise
    • 8 large egg yolks, lightly beaten
    • 1 quart milk
    • 2 teaspoons vanilla
    • 2/3 cup sugar
  • Crème Anglaise
    • 2 teaspoon(s) cornstarch
    • 0.25 cup(s) sugar
    • 1.25 cup(s) milk
    • 0.5 teaspoon(s) pure vanilla extract
    • 3 large egg yolks
  • Crème Anglaise
    • 1 cup half-and-half
    • 2 large egg yolks
    • 1 teaspoon cornstarch
    • 3 tablespoons sugar
    • 1/2 cup heavy cream
  • Crème Anglaise
    • 1 1/2 teaspoons vanilla
    • 3 tablespoons sugar
    • 2 teaspoons cornstarch
    • 3 large egg yolks
    • 1 1/2 cups milk
  • Crème Anglaise
    • 6 Tbs. sugar
    • 1/2 vanilla bean, split
    • 6 large egg yolks
    • 2 cups milk
  • Crème Anglaise
    • 1/2 cup whipping cream
    • 1 2-inch piece vanilla bean
    • 3 tablespoons sugar
    • 3 large egg yolks
    • 1/2 cup whole milk


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