Custard

Crème Anglaise

Preparation info

  • Difficulty

    Easy

Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

Ingredients

  • 1 cup (240 mL) skim milk
  • 1 teaspoon vanilla extract
  • ¼ cup (50 grams) sugar
  • 2 egg yolks

Method

Preparation

In a small saucepan over medium-high heat, bring milk and vanilla extract to a slow boil. In a separate bowl, whisk together sugar and egg yolks. Once milk begins to steam, remove from heat and stir in egg yolk and sugar mixture. When the milk has reached an even liquid consistency, return to medium heat and keep stirring until the cream thickens and coats your spoon or spatula.