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Anglaise (Fresh Custard) Sauce
- Makes
750 ml
- Difficulty
Easy
By Gary Rhodes
Published 1994
This so-called Anglaise Sauce is really just a fresh custard sauce. It’s great with steamed puddings, tarts and trifles.
Ingredients
8 75 g 3 oz
Method
Beat the egg yolks and sugar together in a bowl until well blended. Scrape the insides of the vanilla pod into the milk and cream and bring to the boil. Sit the bowl over a pan of hot water and whisk the cream into the egg yolks and sugar. As the egg yolks cook, the custard will thicken. Keep stirring until it starts to coat the back of a spoon, then remove the bowl from the heat and stir the s
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