Crème Anglaise

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Anglaise (~1 Cup)creme anglaise

4oz Cream
4oz Milk
4ea Yolks
2oz Sugar
¼ ea Vanilla Bean, Scraped

In a bowl, whisk together sugar and yolks. Over med-high heat, bring the milk, cream, and vanilla to a scald. Temper the milk into the egg mixture. Return all ingredients to the stove. Whisking constantly, cook until the custard reaches a nape. Strain through a chinois, and chill in an ice bath.

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