Label
All
0
Clear all filters

Crème anglaise

Vanilla Custard

Preparation info
  • Makes

    1.4 l

    • Difficulty

      Easy

    • Ready in

      55 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Ingredients

  • 1 l/35 fl oz/4 cups full fat milk
  • 1

Method

Put the milk in a medium saucepan over a low heat. Scrape the vanilla seeds into the milk, using a knife. Whisk, then throw in the vanilla pod as well. Simmer for at least 15 minutes to get the maximum flavour out of the seeds. Meanwhile, whisk the egg yolks and sugar together in a large bowl.

Add the egg-yolk mixture to the milk and cook over a medium heat for 5–8 minutes, stirring con

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title