Crème Anglaise
 
Makes 2.5 cups
Ingredients
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • ½ cup granulated sugar, divided
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • ¼ teaspoon kosher salt
  • 5 large egg yolks
Instructions
  1. In a medium saucepan, heat cream, milk, ¼ cup sugar, vanilla bean and reserved seeds, and salt over medium-low heat, stirring frequently, just until steaming (do not boil).
  2. Meanwhile, in a medium bowl, whisk together egg yolks and remaining ¼ cup sugar.
  3. Slowly pour approximately half of warm cream mixture into egg mixture, whisking constantly. Add egg mixture to remaining warm cream mixture, whisking to combine. Cook, whisking constantly, until mixture starts to thicken and coats the back of a spoon and an instant-read thermometer registers 180°.
  4. Immediately pour anglaise into a fine-mesh sieve over a medium bowl. Place bowl in an ice bath to cool quickly, or cover with a piece of plastic wrap, placing wrap directly onto surface, and refrigerate for up to 4 days.
Recipe by Victoria at https://victoriamag.com/west-country-apple-cake/