Crème Anglaise

Preparation info
  • Makes About

    575 ml

    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

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.

Ingredients

  • 500 ml / 16 fl oz full-fat milk
  • 2 vanilla pods, split

Method

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.