Creme Anglaise #SundaySupper

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Egg yolks, large

• Baking & Spices

  • 3/8 cup Sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 cup Whipping cream
  • 1 cup Whole milk

Found on theredheadbaker.com

Description

Ingredients

• 1 cup whole milk
• 1 cup whipping cream
• 6 large egg yolks
• ¼ cup + 2 tbsp sugar
• 1 tsp pure vanilla extract

Directions

• Combine milk and cream in heavy medium saucepan over medium heat. Bring milk mixture to simmer. Remove from the heat.
• In a medium mixing bowl, vigorously whisk the egg yolks and sugar until thickened and light in color. Gradually whisk a quarter of the hot milk mixture into yolk mixture. Return the yolk/milk mixture back to the saucepan.
• Stir with a wooden spoon over low heat until custard thickens, about 5 minutes. Do not allow the custard to boil. Strain the sauce through a fine-mesh sieve into a bowl. Press a piece of plastic wrap directly on the surface of the custard and cool to room temperature, then chill in the refrigerator.