4337 Crème à l’Anglaise

• 500 g (1 lb 2 oz) caster sugar
• 16

Place the sugar and yolks in a basin and whisk together until they reach the ribbon stage. Add the boiling milk—with or without the infusion —a little at a time. Place on the stove and stir with a wooden spoon until the yolks thicken the mixture and coats the back of the spoon.