Creme Anglaise

Preparation info
  • Makes about

    625 ml

    • Difficulty

      Easy

Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

Cooking an egg custard on the stove top requires close attention. So the eggs do not curdle, make sure the milk does not boil while the custard is cooking. Keep the heat gentle and stir constantly around the sides and bottom of the pan to prevent the possibility of scorching.

Ingredients

Method

  1. Infuse 500 ml milk with ½ vanilla pod. Whisk