Creme Anglaise Recipe
Method
- 1
Place the vanilla pod, milk and cream in a pan and bring to the boil.
- 2
Separate the egg yolks from the whites.
- 3
Whisk together the sugar and the egg yolks.
- 4
Pour the hot liquid over the egg yolks, stirring all the time. Return to the pan and continue to stir over a medium heat until the sauce thickens and coats the back of a spoon.
- 5
Chef's tip
«Using a clean pan for the cooking of the custard will reduce the risk of it catching on the bottom and burning.»
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Add to my shopping list A classic sweet sauce resembling a thin custard. delicious with sticky toffee pudding.
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5mins
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10mins
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0h
Ingredients for people
- Whole milk : 120 ml
- Double cream : 120 ml
- Egg yolk(s) : 3 whole
- Vanilla pod(s) : 1 whole
- Caster sugar : 60 g
