Food & Cooking Recipes Dessert & Treats Recipes Creme Anglaise for Apricot Pudding 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 March 30, 2021 Print Rate It Share Share Tweet Pin Email Yield: 2 cups Use this Creme Anglaise to make our Apricot Pudding for a decadent dessert. Ingredients 4 large egg yolks 3 tablespoons sugar Pinch of salt 1 ¼ cups whole milk ¾ cup heavy cream ½ vanilla bean, halved lengthwise, seeds scraped and reserved Directions Prepare an ice-water bath; set aside. Whisk egg yolks, sugar, and salt in a medium bowl until combined; set aside. 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. Rate it Print