Crème Anglaise/Custard Cream

Author: Germaine

Recipe type: Cream

Cuisine: French

Ingredients

Instructions

Bring the milk to a boil with a vanilla bean, cut in half lengthwise.
Let the vanilla infuse for 10 minutes.
With a wire whisk beat the yolks and the sugar until thick.
(Remove the vanilla bean from the milk and discard.)
Pour slowly the milk into the yolks, beating constantly.
Put back this mixture into the saucepan over low heat and stir it with a wooden spatula, scraping the bottom of the pan in a figure 8 motion so that the cream does not stick.
Do not let it boil or it will curdle.
When the cream coats the back of the spatula, dip the pan in a bowl of cold water to stop the cooking.
Let cool in this cold bin-marie.
If the sauce boils and curdles, it might be saved by putting it thought a blender.