Pam from Seattle, Washington is using imitation vanilla when making creme anglaise and is expecting to get tons of flavors.... Sorry Pam not happening, watch closely!
- 12 Egg Yolks
- 1 Quart Heavy Cream
- 1 Cup Sugar
- 2 Vanilla Beans
Procedure: Cut beans in half long ways and place them with the cream in a sauce pan and scald. In the mean time, place egg yolks with sugar and mixing bowl and whisk. Temper eggs with cream by pouring in scalded cream a little at a time. Scrape the inside of the vanilla beans and place in the mixture. Discard the vanilla bean shell. After everything is combined go back to the burner on medium low heat and cook until thick or nappe. Let cool. Enjoy!