Vanilla Crème Anglaise
 
Makes approximately 2½ cups
Ingredients
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 6 large egg yolks
  • 5 tablespoons sugar
Instructions
  1. In a medium saucepan, combine milk, cream, and reserved vanilla bean seeds. Cook over medium-low heat just until bubbles begin to form around edges of pan.
  2. In a medium bowl, whisk together egg yolks and sugar until mixture is pale yellow. Whisking constantly, add about ¼ cup milk mixture to egg mixture until combined. Repeat procedure with about ½ cup milk mixture, whisking until combined.
  3. Add all egg mixture to saucepan, and cook over medium-low heat, whisking constantly, until mixture is slightly thickened and coats the back of a spoon, about 4 minutes.
  4. Pour mixture into a heatproof bowl. Cover with plastic wrap, pressing wrap onto surface of custard to prevent a skin from forming. Refrigerate for up to 3 days.
Recipe by Victoria at https://victoriamag.com/hazelnut-sponge-trifles-brandy-roasted-miniature-pears-vanilla-creme-anglaise-recipe/