Double Vanilla Creme Anglaise
Courtesy of David Lebovitz at Davidlebovitz.com
I like the combination of vanilla bean and extract in my creme anglaise. This versatile
pouring sauce, fragrant with vanilla, is perfect alongside a rich chocolate cake or served
ice-cold in a pitcher alongside a bowl of summer berries.
- Combine the milk, sugar, and salt in a medium-sized saucepan. Scrape the seeds of the vanilla bean into the pot then add the pod as well.
- Make an ice bath by nesting a medium-sized metal bowl with a larger bowl filled with ice and water. Set as mesh strainer over the top.
- Warm the milk until it is warm but not hot.
- In a separate bowl, whisk together the egg yolks, then gradually add some of the warmed milk, whisking constantly. Scrape the mixture back into the saucepan.
- Cook over low to moderate heat, stirring constantly with a heatproof spatula, scraping the bottom, until the custard thickens enough to coat the spatula.
- Immediately strain the cooked custard through the strainer into the bowl set in the ice.
- Stir the creme Anglaise with a clean spatula to help cool it down. Once cool, refrigerate.
- Makes 2 1/2 cups
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