Ingredients
1 cup whole milk
1 cup unsweetened coconut milk
1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
4 large egg yolks
3 tablespoons sugar
Preparation
Step 1
Combine the milk, coconut milk, and vanilla bean and seeds in a small saucepan, and bring to a simmer.
Step 2
Meanwhile, prepare an ice bath in a large bowl.
Step 3
Whisk the egg yolks and sugar together in a medium bowl until pale. Slowly whisk in the warm milk mixture until combined. Remove the vanilla bean, return the mixture to the pan over medium heat, and cook, stirring with a wooden spoon until the mixture coats the back of the spoon, about 4 minutes. Immediately strain the mixture into a bowl and then set the bowl in the ice bath to chill.
Step 4
Once the anglaise is cool, cover and refrigerate for at least 1 hour before serving.
