Vanilla crème anglaise


Makes 1 1/4 cups (300 ML)

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In a medium saucepan, combine the cream and vanilla bean. In a medium bowl, whip the egg yolks and sugar until airy. Bring the cream to a simmer and carefully pour about 1/2 cup of the hot cream into the egg mixture, whisking constantly. Whisk the egg mixture into the remaining hot cream in the saucepan. Return to low heat and cook, whisking, until it reaches 183°F (84°C).

Immediately strain into a bowl set over ice water. Stir until chilled.

This recipe was originally published in "My Best Daniel Boulud" (Éditions Alain Ducasse). See all credits

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