Creme Anglaise

Name: Creme Anglaise
Yield: Makes about 625 ml.
Ingredients: Infuse 500 ml milk with ½ vanilla pod. Whisk 5 egg yolks in a bowl with 65 g caster sugar. Remove vanilla pod from the milk and bring the milk to the boil. Whisk milk into eggs, then pour into a clean pan.; Infuse 500 ml milk with ½ vanilla pod. Whisk 5 egg yolks in a bowl with 65 g caster sugar. Remove vanilla pod from the milk and bring the milk to the boil. Whisk milk into eggs, then pour into a clean pan.; Infuse 500 ml milk with ½ vanilla pod. Whisk 5 egg yolks in a bowl with 65 g caster sugar. Remove vanilla pod from the milk and bring the milk to the boil. Whisk milk into eggs, then pour into a clean pan.; Infuse 500 ml milk with ½ vanilla pod. Whisk 5 egg yolks in a bowl with 65 g caster sugar. Remove vanilla pod from the milk and bring the milk to the boil. Whisk milk into eggs, then pour into a clean pan.; Infuse 500 ml milk with ½ vanilla pod. Whisk 5 egg yolks in a bowl with 65 g caster sugar. Remove vanilla pod from the milk and bring the milk to the boil. Whisk milk into eggs, then pour into a clean pan.

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.

Method

Infuse 500 ml milk with ½ vanilla pod. Whisk