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Creme Anglaise

This great recipe is courtesy of Martha Stewart Living, February 2007.

  • yield: Makes about 2 cups

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Ingredients

  • 4 large egg yolks
  • 3 tablespoons sugar
  • Pinch of salt
  • 1 1/4 cups whole milk
  • 3/4 cup heavy cream
  • 1/2 vanilla bean, halved lengthwise, seeds scraped and reserved

Cook's Note

Creme anglaise can be refrigerated in an airtight container up to 4 days.

Directions

  1. Step 1

    Prepare an ice-water bath; set aside. Whisk egg yolks, sugar, and salt in a medium bowl until combined; set aside.

  2. Step 2

    Put milk, cream, vanilla bean, and seeds into a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low. Pour half of hot-milk mixture into reserved yolk mixture, whisking constantly. Pour mixture back into pan.

  3. Step 3

    Cook over medium heat, stirring constantly, until mixture coats the back of a spoon. Pour through a fine sieve into a metal bowl set in ice-water bath; discard solids. Let stand; stirring occasionally, until cold, about 20 minutes.

Source
The Martha Stewart Show, February Winter 2007

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