Tarragon Anglaise

2 Quarts Whole milk

1 Cup Sugar

1 Ea. Vanilla bean, split and scraped

15 Ea. Egg yolks

3 1/2 oz. Corn Starch

3 1/2 oz. Milk

Heat first three ingredients in a roundo to 180 degrees. Remove from heat. Whisk together remaining three ingredients. Temper egg mixture into hot mixture.

 

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