Classic Creme Anglaise Recipe

Creme Anglaise, the classic custard sauce, is perfect for those who consider themselves culinary enthusiasts. This velvety custard is superbly light and doesn’t require any flour, making it a delightful dessert component or a tasty pour-over for cakes and tarts. Plus, it gives you an excuse to use that whisk that’s been lying around in the drawer!

Ingredients

500 ml	Whole Milk
1	Vanilla Pod (split)
6	Egg Yolks
100 grams	Caster Sugar

500 ml

Whole Milk

Vanilla Pod (split)

Egg Yolks

100 grams

Caster Sugar

method of cooking

1	Start by heating the milk in a saucepan along with the vanilla pod until it's just about to boil. Remove from heat and let it infuse for about 10-15 minutes.
2	While the milk is infusing, whisk together the egg yolks and caster sugar in a bowl until pale and creamy.
3	Remove the vanilla pod from the milk, and slowly pour it into the egg mixture, whisking continuously to prevent the eggs from scrambling.
4	Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil.
5	Once thickened, strain the custard through a fine sieve into a clean bowl to remove any cooked egg lumps. Allow it to cool, stirring occasionally to prevent a skin from forming.

Start by heating the milk in a saucepan along with the vanilla pod until it's just about to boil. Remove from heat and let it infuse for about 10-15 minutes.

While the milk is infusing, whisk together the egg yolks and caster sugar in a bowl until pale and creamy.

Remove the vanilla pod from the milk, and slowly pour it into the egg mixture, whisking continuously to prevent the eggs from scrambling.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil.

Once thickened, strain the custard through a fine sieve into a clean bowl to remove any cooked egg lumps. Allow it to cool, stirring occasionally to prevent a skin from forming.