Food & Cooking Recipes Dessert & Treats Recipes Vanilla-Bean Creme Anglaise for Pear Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Use this to make our Pear Tart. Ingredients 4 large egg yolks ¼ cup sugar Pinch of salt 1 vanilla bean, split lengthwise 1 cup milk ¾ cup heavy cream Directions Prepare an ice bath, and set aside. In the bowl of an electric mixer, whisk egg yolks, sugar, and salt on high speed until pale yellow and very thick. Set aside. Scrape the vanilla seeds into a small saucepan, and add bean, milk, and cream. Bring just to a boil. Remove from heat. On low speed, gradually pour half the hot milk mixture into yolk mixture, then pour yolk mixture into saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and hold a line drawn by your finger, about 5 minutes. Pass mixture through a fine sieve into a bowl. Place bowl in prepared ice bath, stirring occasionally, until chilled. Use immediately, or refrigerate, covered, up to 3 days. Gently whisk before using. Rate it Print