Crème anglaise

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- Whole milk 385 g
- Heavy cream 36% 385 g
- Egg yolks 153 g
- Sugar 77 g
- Vanilla see table below
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Infuse the vanilla beans in the warmed cream*. Mix the egg yolks and sugar, then combine with the first mixture. Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and set to one side to cool quickly.
*Infusing time: 20 minutes while hot