Crème Anglaise

Crème Anglaise

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  • 1 3/4 cups low-fat milk
  • 1 (3-inch) piece vanilla bean, split lengthwise
  • 1/3 cup sugar
  • 4 large egg yolks


Pour milk into a saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat for 6 minutes (do not boil). Discard bean. Remove from the heat.

Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually stir milk into the bowl using a whisk. Return mixture to the pan.

Cook over medium heat, stirring constantly, until mixture thinly coats the back of a spoon. Pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).

Use with recipe Fruit Ambrosia with Crème Anglaise

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