Name: Crème à l’Anglaise (English Egg Custard)
Cuisine: France
Ingredients: 1 litre (1¾ pt or 4½ U.S. cups) boiling milk and flavouring to choice, e.g. vanilla pod or orange or lemon zest infused in the milk or ½ dl (2 fl oz or ¼ U.S. cup) of a liqueur which should be added when the custard has cooled.; 16 egg yolks; 500 g (1 lb 2 oz) caster sugar

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

500 g (1 lb 2 oz) caster sugar
16

Europe
France
Sauce
Gluten-free
Vegetarian

Method

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.