Elderflower Creme Anglaise

1. 1

   In a large saucepan, heat the cream and milk until beginning to steam.

2. 2

   Set a heatproof medium bowl in a large bowl of ice.

3. 3

   In another bowl, whisk the egg yolks with the elderflower concentrate until smooth.

4. 4

   Gradually whisk in the hot cream.

5. 5

   Return the mixture to the saucepan and cook over moderate heat, stirring gently with a wooden spoon, until the custard coats the back of the spoon, about 6 minutes; do not let it boil.

6. 6

   Strain the custard into the bowl in the ice bath and let cool completely, stirring often.

* Per serving · 4 servings · Values may vary.

No additional tips available.