Food & Cooking Recipes Dessert & Treats Recipes Creme Anglaise 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 Make vanilla and chocolate creme anglaise to pipe over Baked Stuffed Apples from "Martha's Entertaining." Ingredients 1 ¼ cups milk ¾ cup heavy cream ½ vanilla bean, split lengthwise 4 large egg yolks 3 tablespoons sugar Pinch of salt Directions Combine milk and cream in a saucepan. Scrape in vanilla bean seeds and add the pod. Bring to a simmer over medium heat. Whisk together egg yolks, sugar, and salt in a bowl. While whisking, slowly add about half the hot milk mixture into the yolk mixture to temper, then pour mixture back into pan with remaining milk mixture. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of the spoon, about 5 minutes. Strain through a fine sieve into a bowl, pressing with a flexible spatula to extract as much liquid as possible; discard solids. Cover with plastic wrap and refrigerate until chilled, at least 2 hours or up to 2 days. Variations Chocolate Variation: Transfer 1/2 cup creme anglaise to a small bowl and stir in 2 ounces finely chopped bittersweet chocolate; let stand 3 minutes, then stir until chocolate is melted and mixture is smooth. Rate it Print