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575 ml
Easy
By Richard Whittington and Martin Webb
Published 1995
One of the few sauces of classic cuisine to be graced in French with English attribution, Crème Anglaise is the essential custard of the pastry section. It is a long way removed from the custard you make from packets or pour from tins, but is very easy to make.
Put the milk in a pan and add the split vanilla pods and seeds. Bring slowly to the boil.
Whisk the egg yolks and sugar to a pale ribbon consistency. Slowly whisk in the milk and return to a clean saucepan. Simmer, stirring constantly, until the sauce thickens to a custard.
Then pass through a fine sieve into a bowl and cool.