Pregnancy Friendly Gluten Free Crème Anglaise
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Learn more →Ingredients
6 servings
- 1 cup whole milk
- ½ cup heavy cream
- 1 vanilla bean, split lengthwise and seeds scraped
- 4 large pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 3 tbsp granulated sugar
- ⅛ tsp fine salt
Instructions
- 1
Combine the milk, heavy cream, vanilla bean seeds, and the scraped pod in a medium saucepan over medium heat until the mixture just begins to steam and small bubbles form around the edges, about 4–5 minutes. Remove from the heat and let steep for 5 minutes, then discard the pod.
- 2
Whisk the pasteurized egg yolks, sugar, and salt together in a medium heatproof bowl until the mixture is pale and slightly thickened, about 1 minute.
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