Creme Anglaise

1. 1

   Bring the milk to the boil in a saucepan.

2. 2

   Mix the egg yolks and sugar together in a basin.

3. 3

   Slowly add the boiling milk to the egg mixture and stir well.

4. 4

   Return the mixture to the saucepan and cook over a moderate heat, stirring continuously with a wooden spatula.

5. 5

   When the mixture coats the spatula, remove from the heat and continue to stir for 2 minutes, then transfer to another container. Do not allow the mixture to boil.

6. 6

   If it does, it will curdle because there is no starch in this recipe.

7. 7

   Stir in a few drops of vanilla essence, strain and use as required.

* Per serving · 4 servings · Values may vary.

No additional tips available.