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Creme Anglaise for Apricot Pudding
Recipe Summary
Yield: Makes about 2 cups
Ingredients
Ingredient Checklist
4 large egg yolks
3 tablespoons sugar
Pinch of salt
1 1/4 cups whole milk
3/4 cup heavy cream
1/2 vanilla bean, halved lengthwise, seeds scraped and reserved
Cook's Notes
Creme anglaise can be refrigerated in an airtight container up to 4 days.
Gallery
Creme Anglaise for Apricot Pudding
Recipe Summary
Yield: Makes about 2 cups
Gallery
Creme Anglaise for Apricot Pudding
Creme Anglaise for Apricot Pudding
Creme Anglaise for Apricot Pudding
Recipe Summary
Yield: Makes about 2 cups
Recipe Summary
Yield: Makes about 2 cups
Yield: Makes about 2 cups
Makes about 2 cups
Ingredients
Ingredients
- 4 large egg yolks
- 3 tablespoons sugar
- Pinch of salt
- 1 1/4 cups whole milk
- 3/4 cup heavy cream
- 1/2 vanilla bean, halved lengthwise, seeds scraped and reserved
Directions
Prepare an ice-water bath; set aside. Whisk egg yolks, sugar, and salt in a medium bowl until combined; set aside.
Put milk, cream, vanilla bean, and seeds into a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low. Pour half of hot-milk mixture into reserved yolk mixture, whisking constantly. Pour mixture back into pan.
Cook over medium heat, stirring constantly, until mixture coats the back of a spoon. Pour through a fine sieve into a metal bowl set in ice-water bath; discard solids. Let stand; stirring occasionally, until cold, about 20 minutes.
Cook's Notes
Creme anglaise can be refrigerated in an airtight container up to 4 days.
Cook’s Notes
Creme anglaise can be refrigerated in an airtight container up to 4 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Creme Anglaise for Apricot Pudding
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Creme Anglaise for Apricot Pudding
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
