Save Recipe Print
Yield:
2 1/2 cups
Level:
Easy

Ingredients

Directions

In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean. Bring to a simmer and remove from the heat. In a bowl beat the egg yolks until thick and frothy. Temper the egg yolks by stirring just 1 tablespoon of the sauce into the yolks, then another, then another, until all is incorporated. Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching. Remove from the heat. Strain through a fine mesh sieve.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Creme Anglaise Sauce with Cinnamon

Recipe courtesy of Michele Mitchel

Creme Anglaise (Vanilla Custard Sauce)

Recipe courtesy of City Tavern

Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories