Vanilla Rum Creme Anglaise

* Exported from MasterCook *

Vanilla Rum Creme Anglaise

Recipe By : Cooking Live Show #CL8928
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups half-and-half
1/2 vanilla bean -- split lengthwise
5 large egg yolks
1/4 cup sugar
1 tablespoon dark rum -- or to taste

In a small heavy saucepan bring half and half just to a boil with
vanilla bean and remove pan from heat. Scrape seeds from bean with a
knife into half-and-half, reserving pod for another use if desired. In
a bowl whisk together yolks, sugar and a pinch of salt and whisk in
hot half-and- half in a stream. Return custard to pan and cook over
moderately low heat, stirring constantly with a wooden spoon, until
thickened (170 degrees on a candy thermometer), but do not let boil.
Pour sauce through a fine sieve into a bowl and cool, stirring
occasionally. Stir in rum. Chill sauce, covered, until very cold, at
least 2 hours and up to 2 days.

Yield: 2 1/4 cups




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