Creme Anglaise (Custard Cream)

1. 1

   Using a wire whisk, work together the egg yolks and about one-third of the sugar in a bowl, until the whisk leaves a trail when lifted.

2. 2

   Put the milk into a pan with the remaining sugar and the split vanilla pod and bring to the boil.

3. 3

   Pour the boiling milk onto the egg mixture, whisking continuously.

4. 4

   Pour the mixture back into the saucepan, set the pan over a low heat and cook.

5. 5

   Srir continuously with a spatula, until the custard is thick enough to coat it.

6. 6

   Do not allow the mixture to boil.

7. 7

   Pass the custard through a conical sieve and keep in a cool place until completely cold.

8. 8

   Stir from time to time to prevent a skin from forming.

* Per serving · 4 servings · Values may vary.

No additional tips available.