4337 Crème à l’Anglaise

English Egg Custard

Preparation info
    • Difficulty


Appears in

By Auguste Escoffier

Published 1903

  • About


  • 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.