Wednesday, December 17, 2008

Vanilla Anglaise

2/3 cup milk
1 1/3 cups heavy cream
1 vanilla bean, split
1/3 cup sugar
4 large egg yolks, at room temperature
pinch of salt
1 teaspoon vanilla extract

Place the milk, cream, and vanilla bean in a small saucepan and bring to a boil over high heat. Steep off of the heat for 1 hour.

Remove the vanilla bean from the milk and cream mixture and scrape the seeds into the milk and cream. Rinse the vanilla bean, dry and reserve for another use. Add half of the sugar to the milk and cream mixture and whisk.

In another bowl, combine the remaining half of the sugar, the egg yolks and the salt, mixing well.

Put the milk and cream mixture back over the heat and bring back to a boil. Whisking constantly, add in the yolk mixture, and remove from the heat. Let rest for 3 minutes, then whisk in the vanilla extract. Put through a fine mesh strainer, discarding any solids. Place the bowl in an ice bath, stirring constantly until completely chilled (20-30 minutes. Refrigerate.

Makes 3 cups


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