Creme Anglaise

Ingredients

2 Vanilla beans
250g heavy cream
125 g whole milk
50g sugar
113 egg yolk
4.5g salt


Method

Chop vanilla beans

Combine ingredients in a pot
Whisk by hand to incorporate.
 
Heat ingredients
On medium-high heat, heat to 180 °F / 82 °C, whisking constantly.

If you don't have a thermometer, simply check for consistency: The texture should be thick enough to coat the back of a spoon, and should hold its structure when you swipe your finger tip across it.
 
Strain; cool at room temperature
Pass the heated liquid through a sieve. Cool at room temperature.

Enjoy