Classic Creme Anglaise

Cook Time 20

Split open your vanilla pod, and using a knife scrape the seeds.
Into a medium-size pan over medium heat add milk + cream + half of your sugar + vanilla pod and seeds (if you are using vanilla extract do not use it at this stage). Warm the mixture, take it off the heat when you see it about to come to a boil.
Let sit for 5 min while we prepare the eggs.
In a medium-sized bowl whisk the egg yolks with the remaining sugar (If you did not use a vanilla pod, this is the time to add in your vanilla extract.). Whisk well, it should be lighter in color.
When your milk and cream mixture has sat for 5 minutes, begin to temper the eggs. To do this, add ½ cup of the warm milk and cream in a steady stream into the egg mixture while whisking. Continue adding ½ at a time while you whisk until about ⅓ of your milk and cream mixture remains.
Strain your tempered egg mixture back into your milk and cream mixture, place back onto low heat.
Using a wooden spoon gently mix your mixture until it reaches 81°C. Test by dipping your wooden spoon into the Creme Anglaise, draw a line with your finger on the back of the spoon. If the line holds its shape you are done, if not cook it just a bit longer.
Finally, strain your mixture into a bowl. Allow to cool, place in the fridge for up to 4 days. You can serve this cold or gently warm up the mixture over very low heat while constantly stirring.

To make Nutella Creme Anglaise, while the mixture is a warm spoon in 4 tbsp of Nutella, and whisk.

We like to serve both so split your vanilla Creme Anglaise in half, Keep the vanilla as is, add 2 tbsp of Nutella to the second bowl and whisk well.