Creme Anglaise

I had Bennett sample the result to make sure it was worthy of publication. JB dunked the figgy pudding in it, then ate it by the spoonfuls. When I left, he kept the remainder, so I guess that was a “yes.”

— Dave Cathey

11/4 cup cold whole milk, divided

1/2 cup heavy cream, divided

1/2 cup sugar

3 egg yolks, well-beaten

3 tablespoons cornstarch

2 teaspoons vanilla extract

• Mix the cornstarch in a 1/4 cup of the milk until it's totally dissolved.

• Place a saucepan, preferably stainless steel, over low heat. Add remaining milk, 1/4 cup of cream, sugar and egg yolks, whisk vigorously.

• As the custard begins to thicken, scrape the bottom of the pot and stir in the vanilla.

• Put the remaining cold cream in a mixing bowl. Pour the custard through a wire-mesh strainer into the mixing bowl. The cold cream will halt the cooking. Mix thoroughly and serve garnished with a few leaves of fresh mint.

Source: Chef John Bennett