Vanilla Bean Crème Anglaise
 
Makes 2 cups
Ingredients
  • ⅓ cup (67 grams) granulated sugar
  • 5 large egg yolks
  • 2 cups half-and-half
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • ⅛ teaspoon (0.375) fine sea salt
Instructions
  1. In a medium heatproof bowl, stir together sugar and yolks until combined. In a medium saucepan, heat half-and-half and vanilla bean and reserved seeds over medium-high heat until just beginning to boil. Remove from heat, and whisk 3 tablespoons into yolk mixture. Gradually add remaining hot cream mixture, whisking constantly.
  2. Pour mixture back into saucepan, and place over medium-low heat. Cook, stirring constantly, until steam begins to appear and mixture thickens and coats the back of a wooden spoon, 8 to 10 minutes (do not boil). Remove from heat, and stir in salt. Pour through a fine-mesh sieve into a heatproof bowl. Place a sheet plastic wrap directly onto surface to prevent a skin from forming, and refrigerate until very cold.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/meringue-swans-creme-anglaise/