Classic creme anglaise—a vanilla custard sauce—gets a slight herbal note with the addition of a few sprigs of thyme.
Vanilla-Thyme Crème Anglaise
Classic creme anglaise—a vanilla custard sauce—gets a slight herbal note with the addition of a few sprigs of thyme.
Yield: makes About 2 Cups
Ingredients
- 2 cups milk
- 1 vanilla bean, split lengthwise and scraped, seeds reserved
- 5 sprigs thyme
- 1⁄4 cup sugar
- 6 egg yolks
- 1⁄8 tsp. kosher salt
Instructions
- Bring milk, vanilla bean and seeds, and thyme to a simmer in a 2-qt. saucepan over medium heat. Whisk sugar and egg yolks in a bowl. Slowly whisk ½ cup hot milk into egg mixture until smooth, then transfer egg mixture to saucepan. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 5-7 minutes. Remove from heat, strain through a fine sieve into a bowl, set over a larger bowl of ice water. (This will stop the cooking process.) Discard vanilla bean; refrigerate sauce until cold.