How to Make Crème Anglaise

Mario Batali brings you: Crème Anglaise

Crème Anglaise is the classic dessert sauce of vanilla and cream, and can also be used as a luscious ice cream base. The talented Meredith Kurtzman of Otto Enoteca Pizzeria shows you how to whip up a batch at home.

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MEREDITH KURTZMAN'S CREME ANGLAISE

1/2 Vanilla Bean
1 1/2 Cups Cream
1/2 Cup Milk
5 Egg Yolks1/3 Cup Sugar

1. Flatten vanilla bean, cut it in half down the middle and scrape out the seeds. Add vanilla seeds, empty vanilla bean, cream and milk to a medium saucepan. Bring to a simmer, then lower heat and steep for 30 minutes.

2. Remove vanilla bean, add half of the sugar and heat, stirring, until dissolved. Meanwhile, whisk yolks with the remaining sugar.

3. Very slowly at first, pour the cream mixture into the egg yolks, whisking continually. Be careful not to add the hot cream too quickly or the eggs will scramble.

4. Return custard mixture to heat, and cook on low, stirring constantly, until thickened enough to coat the back of a spoon.

5. Strain and cool over an ice bath.