This is a classic French recipe that is the base of pastries in many cuisines. Use it as a sauce for desserts.
Add 70 g of white sugar and 90 g of egg yolks to a bowl. Use a hand mixer to beat the mixture until well incorporated
Add 300 ml of light cream and 300 ml of milk to a pan over medium heat
Split 1 vanilla bean and scrape out the seeds
Add the vanilla bean and seeds to the pan and stir well to mix. Bring to a boil
Pour half of the milk and light cream mixture over the egg yolks and sugar mixture. Whisk to combine
Transfer it to a pan. Pour the other half of the milk and light cream mixture. Stir constantly over low heat for 6m until it thickens. Do not let it boil again
Strain the mixture into a bowl in an inverted water bath and let it cool. The créme anglaise is ready
Enjoy! You can use it as a base for different mousses or ice cream!
Yield 600 ml
Light Cream300 ml
Egg Yolk90 g
White Sugar70 g