Creme Anglaise II recipe

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Ingredients

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

Nutrition Info

97.6 calories
carbohydrate: 10.6 g
cholesterol: 80.8 mg
fat: 5.7 g
fiber: : -
protein: 1.5 g
saturatedFat: 3.2 g
servingSize: -
sodium: 11.2 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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 the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

Recipe Yield

1.5 cups

Recipe Note

This creme anglaise is delicious especially when you use the vanilla bean to flavor. You can also use flavored liqueur to change the taste.

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