Use this to make our Apricot Pudding.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Cook's Notes

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

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