For a richer creme anglaise you could substitute half-and-half or heavy cream for the milk.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 6 extra-large egg yolks
- ½ cup sugar
- 2 cups milk
- 1½ tsp pure vanilla extract
- Fill a large bowl with ice-water and keep it nearby.
- Beat the egg yolks with a whisk for a minute or two, until they're very smooth.
- Add the sugar and whisk for about 2 more minutes, or until the the sugar is fully incorporated and the yolks are a pale shade of yellow.
- Heat the milk in a double-boiler until it is not quite simmering. Don't let it boil. You want to heat the milk until it reaches 180°F as measured with an instant-read thermometer.
- Very slowly pour the hot milk into the egg and sugar mixture while whisking constantly. Don't add the milk too fast or the eggs will cook, and you really don't want that.
- Return the custard to the double-boiler and gently heat, stirring continuously, until it reaches 185°F. The creme anglaise will be thick but still pourable.
- Now set the top-part of your double-boiler into the bowl of ice-water to cool the creme anglaise. Stir in the vanilla. Stir the creme anglaise once in a while until it is fully cooled.
Makes 2½ cups of creme anglaise.