Creme Anglaise - Vanilla Sauce

1C whole milk

1C heavy whipping cream

1/2 vanilla bean, split and scraped

4 lg egg yolks, chilled

1/3 C sugar

pinch of salt

1. Prepare an ice bath, using a bowl to hold the ice

2. Bring the milk, cream, and vanilla bean and scraped seeds to a simmer in a medium nonreactive saucepan over medium heat. Do not bring to a rolling boil. Immediately remove the pan from the heat, cover with plastic film, and let steep for 15 minutes.

3. Meanwhile, quickly whisk together the egg yolks, sugar, and salt in a medium bowl. It is important not to let the sugar sit in a clump on the eggs for any period of time. This will result in grainy eggs, often referred to as cooked. (The acid in the sugar can coagulate the yolks.)

4. Remove the plastic film and bring the milk mixture back to a simmer over medium heat. Remove the pan from the heat and ladle out 1/2 cup of the hot milk. Drizzle it slowly into the eggs while whisking. This is tempering. Once the 1/2 cup milk is incorporated into the eggs, pour the mixture back into the hot milk, whisking constantly. Be sure to scrape all the eggs into the pot with a rubber spatula.

5. Place the pan over low heat and insert a thermometer. Immediately begin to stir the sauce. A heat-resistant rubber spatula is the best tool for this job, because it can scrape the entire bottom surface of the pot, preventing spots of coagulation. Stir constantly in figure eights around the edge of the pan and into the center. Watch the wake of the spatula. After about 2 minutes, the waves will begin to thicken. The sauce is ready when it has the consistency of thick cream and a temperature of 170 degrees. Dip the spatula into the sauce, pull it out, and run your finger across the back of the spatula. It should leave a clear trail, with the rest of the spatula remaining coated with sauce. If the sauce runs, cook for 1 more minute, or until the consistency is right. Rinse and dry the medium bowl.

6. Immediately strain the sauce through a fine mesh-strainer back into the bowl and set in the ice bath to cool. Stir the sauce occasionally for 5 to 10 minutes, or until the temperature drops to 40 degrees. The sauce will become thicker as it cools. Once it is completely cool, cover and refrigerate for up to 2 days.

To get the lusciousness of the vanilla bean: slice it in half lengthwise with a paring knife. Use the knife to press one of the halves open and scrape out the inside of the bean.

This recipe is from my sweet friend, Jill Moulton. Anything she makes is delicious! 

I could drink it!