English Custard (Crème Anglaise)

Name: English Custard (Crème Anglaise)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup heavy cream; 1 cup whole milk; 4 large egg yolks; 1 tablespoon quality vanilla bean paste (not extract or one vanilla bean, slit open lengthwise)); 1/3 cup granulated sugar; 2 teaspoons cornstarch

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Author : Kimberly Killebrew

Ingredients

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1 cup heavy cream1 cup whole milk4 large egg yolks1 tablespoon quality vanilla bean paste (not extract or one vanilla bean, slit open lengthwise))1/3 cup granulated sugar2 teaspoons cornstarch

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Instructions

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Step 1

In a medium-sized bowl, whisk together the egg yolks, sugar and cornstarch until the mixture is smooth.

Step 2

Heat the milk, cream and vanilla in a small saucepan just until bubbles form along the edges of the pan.

Step 3

Remove 1/2 cup of the hot cream and whisk it into the egg mixture, whisking constantly. Gradually pour the egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking constantly to prevent clumping. Continue to cook, whisking constantly, until the mixture leaves a path on the back of spoon when you draw your finger across it. DO NOT BOIL.

Step 4

Cover and chill. Can be made a day in advance.