This recipe is from "My Vue," by Shannon Bennett.
- Yield: Makes 4 cups
- 2 cups milk
- 2 vanilla beans, split lengthwise and seeds scraped
- 7 ounces heavy cream
- 8 large egg yolks
- 1 cup superfine sugar
Prepare an ice-water bath; set aside.
Combine milk, vanilla seeds, and cream in a medium heavy-bottom saucepan; bring to a boil over medium-high heat.
In a medium bowl, whisk together egg yolks and sugar until pale and thickened. Remove milk mixture from heat, and while whisking the yolk mixture, slowly add milk. When thoroughly combined, transfer the mixture back to the saucepan. Cook, stirring until mixture coats the back of a spoon, 3 to 6 minutes.
Strain mixture through a fine sieve into a medium bowl set over the ice-water bath. Continue stirring mixture until cooled. Creme anglaise may be stored in a covered container in the refrigerator for up to 4 days.