Creme Anglaise

1. 1

   Heat the milk to the boiling point while you ribbon the yolks with the sugar; beat with a whisk until canary yellow.

2. 2

   Then add the flour and beat again.

3. 3

   While whisking, pour the boiling milk over the yolk-sugar mixture, then return to the pan.

4. 4

   Stirring, preferably with a wooden spoon that has a flat edge to scrape the bottom of the pan, bring just to the boil.

5. 5

   Immediately remove from the heat, whisking to cool.

6. 6

   Pour through a fine sieve for the best texture.

7. 7

   Keeps 2-3 days refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.