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Crème Anglaise
Preparation info
- Makes
750 ml
- Difficulty
Easy
Appears in
By Paul Gayler
Published 2015
Perhaps the greatest and best-loved of all dessert sauces. This is basically a creamy vanilla sauce, or custard, delicately flavoured with vanilla pods; it is also the basis for delicious vanilla ice cream.
Ingredients
300 ml 200 ml
Method
- Put the milk, cream and vanilla pod in a heavy-based pan. Bring to the boil, then immediately remove from the heat and set aside to infuse for 15 minutes.
- Meanwhile, using a whisk, beat the egg yolks and sugar in a bowl until thick and creamy.
- Pour the warm milk and cream mixture on to the egg mixture, whisking continuously.
- Return the mixtu