Crème anglaise

Crème anglaise

By
From
Encyclopedia of Food and Cookery
Serves
6-8

This is the rich custard sauce, velvety and smooth, created in England and adopted by France.

Ingredients

Quantity Ingredient
110g sugar
1 teaspoon cornflour
500ml milk
1 vanilla bean
4 large egg yolks
or 5 small egg yolks

Method

  1. Beat sugar into egg yolks gradually and continue to beat for 2–3 minutes until pale yellow. Beat in cornflour, then gradually stir in milk, scalded with vanilla bean.
  2. Pour mixture into top part of double saucepan, place over hot water and stir slowly and continuously until custard thickens sufficiently to coat back of spoon. Keep custard well under simmering point.
  3. Remove from heat and stir for 1–2 minutes to cool slightly. Strain. Serve warm or cold. If serving cold, cover surface with damp baking paper to prevent skin forming on top, and chill.
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