Crème Anglaise (Dessert Sauce)


  • ½ vanilla bean, split
  • 6 Tbs. sugar
  • 2 cups milk
  • 6 large egg yolks

In a medium, heavy-based sauce­pan, combine the milk and vanilla bean. Bring to just below a simmer and turn off the heat. Let sit to infuse for about 20 min. Put the egg yolks and sugar in a medium bowl and whisk until pale and thick. Reheat the milk gently until it begins to steam. Slowly pour ...

View full recipe at Fine Cooking


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