How To Make Creme Anglaise

Thanks for checking out fixmyrecipe.com chef Billy Parisi here. Our next recipe that needs a little band-aid comes from Seattle, Washington from Miss Pam Colombo. She seems to be using imitation vanilla in her crème en glaze. We know that it's a huge no, no, don't worry Pam, we've got you covered. Pam this is the sole purpose to your problem. One fresh vanilla bean. It's going to help make crème en glaze flavour much better. Here's what we need to do. We need to take this vanilla bean and slice it in half, long ways. We are going to set in one half quart of cream. Now we are going to take this cream put it in a pot with our vanilla beans and we simply want to scald our milk. While our cream is scalding, we can do little multi-tasking. Let's get our 6 egg yolks that we separated the whites from, add in our nice lovely mixing bowl and this goes with a half cup or 4 ounces of granulated sugar. Now you just want to scald this milk because if you overcook it you are going to have cottage cheese and you know what the end result of that is. So after you've taken off the burner, separate those two slides of vanilla beans, just put right it to the side in cutting board. Now they are going to be slightly hot as well. We want to put these cream into these egg yolks but we don't want the eggs to cook. So we are going to slowly temper them and it will be just perfect. Pam here's all the flavour you have been missing and this lovely fresh vanilla bean. Now, that, that vanilla bean is back in our cream, let's simply incorporate it. Now that every thing is incorporated, we are going to put it back on our pot and back on the burner. Now we are going to put it back on the burner to low to medium heat. We want it to thicken up. Now when I was in school, I had to make this in advance baking class. Chef Laurence was watching over me the entire time. I messed it up three times in front of every body; the entire class got a real kick out of it. I probably have done this a least a thousand times in my life. I think I have perfected it. Now that it's nice and thick, this is the consistency you are going to want every time. This is the technique, just like the other show on fixmyrecipe.com called nappy. You coat it with the spoon. You take a slice right through there and notice nothing leaks end of the stain that I just whipped. Everything is perfect. Now we are going to heat this in the cooler for about 40 minutes to get it down about 40 degrees or lower. It's going to be absolutely phenomenal. Now I just took this out of the fridge after being in there for roughly 40 minutes. I am going to give it a little taste. Wow! Pam, this is actually incredible and you know, what this can go even better with some fresh berries. Let's cook that up. You know I have got to try this and let me get a little taste to this Anglaise here. It never fails, it is absolutely perfect every time. Pam, this crème en glaze is going to go perfect with almost any dessert that you make. I will tell you what a taste of this? Come on and get in a little taste. Seriously how phenomenal is that, tell me you like that. Awesome! Pam thank you so much writing in. Come back tomorrow to fixmyrecipe.com, we are going to help that next personality into the little kitchen aid.