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Vanilla Custard Sauce

Crème anglaise

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
Paul Bocuse: Simply Delicious

By Paul Bocuse

Published 2014

  • About

Ingredients

  • 1 vanilla bean
  • 2 cups (500 ml) milk
  • 3

Method

Split open the vanilla bean lengthwise, place in a medium saucepan (do not use an aluminum pan as this will blacken the sauce) with the milk and bring just to a boil. Remove the pan from the heat and leave to infuse for 7 to 8 minutes, then remove the vanilla bean.

Away from the heat, in the top of a double boiler, whisk together the eggs, sugar, and a pinch of salt, then whisk in the h

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