Ingredients Jump to Instructions ↓

  1. 1/2 vanilla bean, split lengthwise, or 1 1/2 teaspoons vanilla extract

  2. 6 tablespoons sugar

  3. 2 cups milk

  4. 2 imported bay leaves

  5. 1 strip of lemon zest, organic if available

  6. 5 egg yolks

  7. Pinch of salt

  8. 1 gâteau à la broche

Instructions Jump to Ingredients ↑

  1. Scrape the seeds from vanilla bean into a small dish; reserve the pod. Add 1 tablespoon of the sugar to the vanilla seeds and rub with your fingers to blend well. Set the vanilla sugar aside.

  2. Scald the milk with the vanilla bean pod, bay leaves, and lemon zest in a heavy medium saucepan. Remove from the heat and let stand until cooled to room temperature. Remove vanilla bean from milk. (The vanilla pod can be rinsed and dried and used to flavor sugar in a bin.) Discard the lemon zest and bay leaves.

  3. Beat the egg yolks, vanilla sugar, and remaining 5 tablespoons sugar in a mixing bowl until the mixture is pale and forms a ribbon when the whisk is lifted, 2 to 3 minutes. Whisk in a pinch of salt. Scrape into a heavy enameled saucepan and warm over very low heat, stirring constantly.

  4. Gradually stir in the hot milk. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon heavily and the froth on the surface has disappeared, about 10 minutes; the custard will register about 165°F. Do not allow to boil. Immediately remove from the heat.

  5. Strain the custard through a fine sieve into a chilled mixing bowl set over ice. Cool down quickly, stirring constantly. Blend in the vanilla extract at this point, if using. When cold, cover the surface with plastic wrap and refrigerate until needed.

  6. Slice the gâteau in horizontal rounds. Serve each slice with the crème anglaise.


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