Basic Crème Anglaise

• Ice cubes
• Pinch of salt
• 2 cups milk of your choice
• 8

You will need a saucepan to scald the milk, one large bowl for the ice cubes, a sauteuse to cook the custard, a strainer, and a second bowl to receive the cooked custard.

Half fill the large bowl with ice cubes, toss salt generously among the cubes, and add a bit of water.

In the saucepan, scald the milk.

Directly in the sauteuse—not in another bowl—mix together t