Creme Anglaise

1. 1

   Split the vanilla pod and place in a saucepan with the milk.

2. 2

   Bring slowly to a boil.

3. 3

   Remove from heat, then cover and infuse for 10 minutes before removing vanilla pod.

4. 4

   Beat together the sugar and egg yolks until thick, light and creamy.

5. 5

   Slowly pour the warm milk into the egg mixture, stirring constantly.

6. 6

   Transfer to the top of a double boiler or place the bowl over a saucepan of hot water.

7. 7

   Stir constantly over low heat for 10 minutes or until the mixture coats the back of the spoon.

8. 8

   Remove from the heat immediately as curdling will occur if the custard is allowed to simmer.

9. 9

   Strain the custrad into a pitcher if serving hot or, if serving cold, strain into a bowls and cover surface with plastic wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.