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Creme Anglaise
- Difficulty
Easy
By Neil Perry
Published 2005
This is a very simple sauce that is a great accompaniment to desserts. Use a 0–100°C (32–212°F) thermometer and you will never fail.
Ingredients
250 ml 9 fl oz 1 cup ½
Method
Put the milk in a saucepan with the vanilla bean and seeds and heat until almost boiling. Remove the pan from the heat and discard the bean. Whisk the egg yolks and sugar together until creamy. While whisking, pour the warm milk over the egg mixture. Tip the mixture back into the pan and stir over very low heat until it thickens and coats the back of a spoon or reaches 86°C (18
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