Double Vanilla Creme Anglaise
s whole milk
Pinch of salt
, split lengthwise
large egg yolks
Rain’s Choice pure
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
Adapted from David Lebovitz
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