Crème Anglaise
By Executive Chefs Piero Biondi, Whats Cooking – CRN
Sunland, California 91040-1905 & Chef Lisa Biondi (Father & Daughter Team)

Yields: Approximately 1/2 cup

Ingredients:
3 Egg Yolks
1 1/2 oz. Sugar
1 cup Heavy Cream
1/2 Vanilla Bean

Procedure:
1. Prepare an ice bath in a medium size bowl. In a medium bowl, whisk together egg yolks and sugar. Place cream in heavy bottom saucepan.

2. Cut vanilla bean in half lengthwise, scrape out the seeds and add the seeds and the bean to the cream. Scald cream over medium high heat. Slowly whisk scalded cream into egg mixture.

3. Return mixture to saucepan and cook over medium heat until mixture coats back of spoon. Strain sauce into a mixing bowl, set in the ice bath. Stir occasionally until cool.

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Crème Anglaise

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