Creme Anglaise II


  • 2 tablespoons unsalted butter
  • 4 egg yolks
  • 1 vanilla bean, halved lengthwise
  • ½ cup white sugar, divided
  • 1 cup half-and-half cream

1. In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean. 2. In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth. 3. When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into...

View full recipe at SpringPad


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