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Laurel Crème Anglaise

Laurel Crème Anglaise
PREP TIME
10 min
COOK TIME
6 min
YIELDS
2 servings

Bay laurel (bay leaf) adds an unexpected flavour to a creme anglaise that is lovely and matches well with sweet flavours. 

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Ingredients

1 ½
cups 10% cream (half-and-half)
2
bay laurel leaves
½
vanilla bean
3
large egg yolks
¼
cup granulated sugar
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Directions

Step 1

Place the cream in a small saucepot over medium heat and add the bay leaves and the scraped seeds and the pod of the vanilla bean. Bring this to just below a simmer.

Step 2

In a small bowl, whisk the egg yolks and sugar. Remove the vanilla bean pod from the cream and then add a little of the cream to the yolks while whisking, then gradually ladle in about half of the cream while whisking. Add this mixture back to the pot and continue to whisk on medium-low heat until it thickens enough to coat the back of a spoon, 3-4 minutes. Strain this into a bowl, cool to room temperature and then chill completely.

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