Vanilla Bean Creme Anglaise

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on Oct 18, 2012 in Baked Goods
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, Vegetarian
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This sauce is used along side the pumpkin bread pudding

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recipe.  However, you can use it over other desserts, too!

  • 2 cups coconut milk (not “light”) or 1/2 and 1/2
  • 1/2 vanilla bean, seeds scraped
  • 5 large egg yolks
  • 1/3 cup raw cane sugar

Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

Whisk together the yolks and sugar in a medium bowl until at the pale ribbon

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stage. Slowly whisk in the hot coconut milk, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain
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into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.

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