Creme Anglaise II

Recipe View 2 mins In a medium saucepan, combine the half-and-half cream, 1/4 cup of the sugar, and the halved vanilla bean pod along with its scraped seeds. (2 minutes)

Recipe View 5 mins Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent scorching. (5 minutes)

Recipe View 3 mins While the cream mixture is heating, whisk together the egg yolks and the remaining 1/4 cup of sugar in a heatproof bowl until the mixture is pale yellow and slightly thickened. (3 minutes)

Recipe View 1 mins Once the cream mixture has reached a simmer, remove it from the heat and carefully remove the vanilla bean pod. (1 minute)

Recipe View 2 mins Temper the egg yolk mixture by gradually whisking in a small amount (about 1/4 cup) of the hot cream mixture. This will prevent the eggs from scrambling when added to the hot cream. (2 minutes)

Recipe View 1 mins Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. (1 minute)

Recipe View 8 mins Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heat-resistant spatula, until the custard thickens enough to coat the back of the spoon. This should take about 5-8 minutes. Be careful not to let the custard boil, as it will curdle.

Recipe View 1 mins To test for doneness, dip the back of the spoon into the custard and run your finger across the coated surface. If the line remains distinct and does not run back together, the custard is ready. (1 minute)

Recipe View 2 mins Remove the saucepan from the heat and immediately stir in the chilled butter until it is fully melted and incorporated. This will add richness and shine to the Creme Anglaise. (2 minutes)

Recipe View 2 mins Strain the Creme Anglaise through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. (2 minutes)

Recipe View 0 mins Let cool slightly, Serve warm or chilled, garnished with fresh berries, chocolate shavings, or a dusting of cocoa powder.