Creme anglaise

Creme anglaise

By
From
So French So Sweet
Makes
750 ml

This runny egg custard is so lovely. I use it as a sauce for cakes and it goes well with both fruit and chocolate. It’s also a great ice cream base.

Ingredients

Quantity Ingredient
5 egg yolks
145g caster sugar
500ml milk
1/2 vanilla pod, split lengthwise

Method

  1. Using electric beaters, beat the egg yolks and sugar in a large heatproof bowl until the mixture forms a ribbon. This will take about 5–8 minutes.
  2. Combine the milk and vanilla pod in a saucepan and bring to the boil. Pour the hot milk onto the egg mixture, whisking well.
  3. Return the mixture to the saucepan and, using a wooden spatula, stir over medium heat until the custard thickens slightly and lightly coats the back of the spatula. Do not allow the custard to boil.
  4. Remove from the heat, strain the custard into a heatproof bowl and whisk for a few seconds more. Set aside to cool, then refrigerate until required for up to four days.
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