Creme Anglaise

April 18, 2011 8:47:00 AM PDT
Executive Chef Cary Taylor of The Southern restaurant shares this recipe.

A. Heavy Cream 2 cups
B. Whole Milk 2 cups
C. Sugar 1 cup
D. Vanilla Bean Paste 1 Tblsp
E. Egg Yolks 10 each

1. Combine Cream, Milk, Vanilla Paste and a half cup of the sugar in a large nonreactive saucepan
2. Bring to a simmer and let the sugar dissolve
3. Whisk egg yolks with the remaining sugar until the mixture thickens
4. Slowly whisk warm millk mixture into the yolks and temper
5. Return the mix to the sauce pan and cook over LOW heat until the cream begins to thicken
6. Pour mixture into a metal bowl set over an ice water bath and cook stir until it has cooled down
7. Lay plastic wrap over the top and wrap again to prevent the cream from developing a dry skin.
8. Cool overnight

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