Crème Anglaise

Basic Recipe 80

Preparation info
  • Makes

    400 ml

    • Difficulty


Appears in

By Liam Tomlin

Published 2005

  • About


  • ½ Vanilla bean
  • 250 ml Milk
  • 3 Free-range egg yolks


Split and scrape the seeds from the vanilla pod. Scald the milk, vanilla bean and seeds in a heavy-based saucepan. Remove from the heat and allow the vanilla to infuse in the milk for 15 minutes. Beat together the egg yolks and castor sugar in a bowl until pale and double in volume and the sugar has dissolved. Pour half the milk onto the egg yolk mix and whisk together. Pour the mixture back in