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Creme anglaise

Time 15 minutes
Yields Makes 2 cups
Creme anglaise
1

Pour the milk into a heavy-bottomed saucepan. Scrape the seeds from the vanilla bean into the milk and drop in the bean. Heat over medium heat until just simmering (do not boil), about 4 minutes. Remove from the heat, cover and let steep half an hour. Reheat the infused milk over medium heat until almost simmering, about 3 minutes.

2

Whisk together the egg yolks and sugar, then temper the mixture by pouring half of the hot milk into the egg-and-sugar mixture and whisking, then pouring this back into the rest of the hot milk.

3

Stir the mixture over low heat, stirring constantly, until the custard coats the back of a spoon, about 3 minutes. Be careful not to overcook, as it can curdle easily.

4

Strain the custard through a sieve into a bowl and immediately place it in an ice bath, stirring until it begins to cool. Keep the bowl in the ice bath until the custard is completely cool. Lay a piece of plastic wrap directly on the surface and refrigerate until needed.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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