Creme Anglaise for Apricot Pudding

Name: Creme Anglaise for Apricot Pudding
Yield: Makes about 2 cups
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

Use this to make our Apricot Pudding.

Source: Martha Stewart Living, February 2007

Makes about 2 cups

Yield

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

Directions

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