How to Make Crème Anglaise
- In a small saucepan over medium-low, warm up the half-and-half making sure it doesn’t boil at all. To know when it’s warm enough, steam will rise.
- In a medium saucepan, add yolks, sugar and vanilla; whisk for a couple of minutes or until the mixture turns a pale yellow.
- Set the heat to low and temper the egg mixture by slowly adding the warm cream, whisking constantly. As the egg temperature warms up, start adding a little bit more until the half-and-half is all in.
- Turn the heat to medium, and whisk constantly then reduce the heat to medium-low, continuing to whisk. Go back and forth until the sauce temperature reaches between 175ºF to 178ºF, making sure the mixture doesn’t boil. When dipping in a spoon, the sauce should coat the back of it and when you run a finger through it, the mixture should stay separated.
- Remove from the heat and pour the sauce through a fine sieve sitting over a measuring cup or a bowl; discard any little bits of cooked eggs.
- If not using it right away, place a piece of wax paper on top, making sure it touches the surface to prevent a skin from forming. Let it cool for 30 minutes before transferring to the fridge until needed.