½ vanilla bean, split lengthwise, seeds scraped and reserved
2 tablespoons grapefruit zest
2 large egg yolks
Instructions
In a medium saucepan, cook cream, sugar, vanilla bean, and zest over medium-high heat, whisking constantly, until mixture begins to simmer. Remove from heat.
In a medium bowl, whisk egg yolks. Add about ½ cup hot cream mixture to egg yolks, whisking constantly. Add egg yolk mixture to remaining hot cream mixture, whisking to combine. Strain mixture through a fine-mesh sieve, discarding solids. Return mixture to pan, and cook, stirring constantly, until thickened enough to coat the back of a spoon.
Refrigerate before serving over Grapefruit Soufflés.
Recipe by Bake from Scratch at https://bakefromscratch.com/grapefruit-souffles-with-grapefruit-creme-anglaise/