Vanilla crème anglaise

Premium
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests