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Crema
Crème anglaise
- Makes about
1.2 litres
- Difficulty
Easy
By Tessa Kiros
Published 2003
If you prefer a sweet custard crème, add a little more sugar.
Ingredients
1 litre 4 cups 125 g 4½
Method
Put the milk, half of the sugar and vanilla bean into a saucepan to boil.
Whip the egg yolks with the remaining sugar in a bowl until they are creamy. Just before the milk comes to the boil, remove the saucepan from the heat. Add a ladleful of hot milk to the eggs, to acclimatise them slowly, whisking to prevent them from curdling. Add another ladleful, then add the whole mixture back t
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