Cardamom Crème Anglaise
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 cups
- 1 cup whole milk
- 1 cup whipping cream
- 4 large egg yolks
- 1/2 cup sugar, divided
- 1/4 vanilla bean, split lengthwise
- Carbohydrate 16 g(5%)
- Cholesterol 128 mg(43%)
- Fat 13 g(19%)
- Fiber 0 g(2%)
- Protein 3 g(6%)
- Saturated Fat 7 g(36%)
- Sodium 28 mg(1%)
- Calories 187
Preparation Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and 1/4 cup sugar. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Cover and chill until cold, about 3 hours. Strain into medium pitcher. (Can be made 2 days ahead. Cover and refrigerate.)
Preparation Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and 1/4 cup sugar. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Cover and chill until cold, about 3 hours. Strain into medium pitcher. (Can be made 2 days ahead. Cover and refrigerate.)
