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Crème Anglaise


  • 2 cups full fat Milk

  • 1 Vanilla Bean split

  • 7 egg yolks

  • 0.5 cup Sugar


  • 1.

    Scald the milk with the vanilla bean and leave covered off the heat to infuse, about 30 minutes.

  • 2.

    Just before making the custard, run a few inches of ice cold water into the sink, set a clean bowl into it with a strainer on top.

  • 3.

    Stir the yolks and sugar together with a wooden spoon in a saucepan.

  • 4.

    When the milk has infused, heat again, and pour gradually over the egg mixture, stirring constantly.

  • 5.

    Set the saucepan on the stove over medium-high heat, and cook stirring until the foam disappears and the mixture thickens to coat a spoon.

  • 6.

    Immediately pour the custard through the strainer into the bowl on ice and let cool.

  • 7.

    Cover and refrigerate.

  • 8.

    Keeps 48 hours refrigerated.

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