Making Crème Anglaise
The process of making crème anglaise is almost identical to that of other stirred custards like pastry cream. It simply involves heating your milk and/or cream mixture, then slowly adding it to the yolks so as to avoid cooking them. After that you simply bring the mixture up to temperature and presto — you’re done. Start by scraping the vanilla seeds into the milk. You can substitute a teaspoon of vanilla extract, but custards make real vanilla shine. Use it if you can.
READ ON