Crème Anglaise
Ingredients
6
egg yolks
½ cup
superfine sugar
2 cups
half-and-half
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
Directions
- In a medium mixing bowl, whisk egg yolks and sugar until slightly thickened.
- In a medium saucepan, heat half-and-half over medium heat until small bubbles form around the edge of the pan.
- Slowly whisk hot half-and-half into egg mixture.
- Transfer egg mixture to saucepan; continue cooking over medium heat, stirring constantly with a heatproof rubber spatula, until sauce is the consistency of heavy cream and reaches 170° on an instant-read thermometer (10-15 min.).
- Pour sauce through a fine-mesh strainer; stir in vanilla.
- Refrigerate until completely cooled; cover until ready to use.
