Crème Anglaise
Makes 2½ cups
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 5 large egg yolks
  • ½ cup sugar
  • ⅛ teaspoon sea salt
  1. In a medium saucepan, bring cream, milk, and vanilla bean to a simmer over medium heat, stirring frequently. Cook for 5 to 6 minutes. Remove from heat; set aside.
  2. In a medium bowl, whisk together egg yolks and sugar until slightly pale yellow and sugar starts to dissolve. Discard vanilla bean. Slowly add cream mixture to yolk mixture, stirring constantly. Stir in salt.
  3. Return cream mixture to saucepan, and cook over low heat until sauce thickens enough to coat the back of a wooden spoon. Remove from heat, and pour through a fine-mesh sieve, discarding solids. Pour into an airtight container, and refrigerate for at least 2 hours. Crème Anglaise can be made 2 to 3 days in advance.
Recipe by Louisiana Cookin at