Crème Anglaise
By: Jo Pratt From: Good Food Bites
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- Prep time:
- 5 mins
- Cook time:
- 10 mins
- Serves:
- 4
Enjoy a proper home-made egg custard with Jo Pratt's recipe for traditional crème Anglaise, delicious with puddings
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Tips and suggestions
- Eat with...
- Saffron Risotto
Ingredients
- 150ml Milk
- 4 egg yolks
- 1 vanilla pod, slit open lengthways
- 50g caster sugar
Method
1. Place the milk in a saucepan. Scrape the seeds from the vanilla pod and add the seeds and the pod to the milk. Cook for 5 minutes, bringing to boiling point.2. Meanwhile, place the yolks in a heatproof bowl. Add in the caster sugar and whisk lightly to combine.
3. Place the yolk sugar mixture over a pan of simmering water for a few minutes, whisking constantly.
4. Transfer the yolk mixture to a mixing bowl. Strain the hot milk and add in steady steam to the yolk mixture, whisking as you do. Whisk until the mixture thickens into a crème Anglaise.
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Latest Comment
This is the simplist way to makinf creme anglais, and I bet the taste is like a pudding...