Silky Crème Anglaise: Your New Favorite Dessert Sauce

👩‍🍳 Instructions

1. 1

   In a medium saucepan, combine the whole milk, heavy cream, vanilla bean seeds and pod (if using), and a pinch of salt. Heat over medium heat until small bubbles just begin to form around the edges. Do not boil. Remove from heat and let steep for 10-15 minutes if using a vanilla bean.
2. 2

   In a separate heatproof bowl, whisk together the egg yolks and granulated sugar until the mixture is pale yellow and slightly thickened.
3. 3

   Remove the vanilla bean pod from the milk mixture. Slowly ladle about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks. Repeat with another 1/2 cup of hot milk. Then, slowly pour the warmed egg mixture back into the saucepan with the remaining milk, whisking continuously.
4. 4

   Return the saucepan to low-medium heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the sauce thickens enough to coat the back of the spoon (nappe) and leaves a clear trail when you run your finger across it. This usually occurs at 175-180°F (80-82°C). Do not boil.
5. 5

   Immediately remove the saucepan from the heat. Strain the Crème Anglaise through a fine-mesh sieve into a clean bowl to ensure a silky smooth texture. Stir in vanilla extract now, if using.
6. 6

   Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2-3 hours, or until thoroughly cold and thickened.