Creme Anglaise - milk

Method

• Make an ice bath by nesting a medium metal bowl in a larger bowl filled with ice water.
• Set a mesh strainer across the top.
• In a medium saucepan, combine the milk, sugar, and salt.
• Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
• Warm the mixture, stirring to dissolve the sugar.
• In a small bowl, lightly whisk the egg yolks.
• Whisk in some of the warmed milk mixture, then scrape the warmed yolks back into the saucepan.
• Cook over medium-low heat, stirring constantly with a heatproof spatula and scraping the bottom of the pan, until the custard is thick enough to coat the spatula.
• Dont let the mixture boil.
• Immediately strain the custard through the mesh strainer into the chilled bowl.
• (The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.)
• Add the vanilla extract and stir the creme anglaise with a clean spatula to help cool it down.
• Once cool, cover and refrigerate.
• Creme anglaise should always be served cold.
• I like to chill it in a pitcher, bring the pitcher to the table, and allow guests to help themselves.
• Creme anglaise will keep in the refrigerator for up to 3 days.
• Instead of infusing the milk with a vanilla bean, in its place, use 4 to 6 crushed cinnamon sticks, 1 1/4 cups (100 g) coffee beans, or the grated zest of 3 oranges or 4 lemons; omit the vanilla extract.
• If you like, you can spike the cooled custard with 2 to 3 tablespoons (30 to 45 ml) of spirits such as Cognac, rum, or Grand Marnier.
• You can rescue creme anglaise that youve accidentally overcooked.
• If it looks curdled after straining, pour it into a blender while its still warm, filling the jar no more than halfway (or use an immersion blender directly in the bowl), and blend on low speed until smooth.