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Chef Don's
Favorite Dessert Recipes
Crème Anglaise
6 Egg Yolks
1/2 cup Sugar
2 cups Half-and-half
1 Pinch Fleur d’ Sel
1 Vanilla bean split/scraped - (or 2 tsp. vanilla extract)
Place egg yolks and sugar in bowl of electric mixer
and beat on high speed until mixture is pale and forms ribbons
(approximately 10 minutes). In meantime, place half-and-half, salt, and
split vanilla bean in a heavy-bottom pot. Bring cream to a boil and
remove from stove. Pour half of boiled cream over egg mixture while
beating on low speed. Then pour egg mixture back into cream and return
to stove. On low heat, stirring constantly with a wooden spoon, heat
until mixture lightly thickens (mixture should coat the back of a
wooden spoon; be careful not to let it get like an scrambled egg).
Remove from Stove, Strain and chill.
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