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Custard
Preparation info
- Serves
4 to 6
- Difficulty
Easy
Appears in
Published 2002
This is the sauce called crème anglaise in French (and the basis for that most sublime drink, egg nog).
Ingredients
½ cup 6 ¼ teaspoon
Method
Mix the sugar, yolks, and salt in a bowl and whisk (or use a mixer on medium speed) until pale yellow, about 5 minutes.
Prepare an ice bath with a metal bowl sitting in the iced water.
Heat the milk and vanilla bean together until almost boiling, and pour slowly into the yolk mixture while still whisking. Put the milk and egg mixture in a double boiler and cook over simmering wa