Crème Anglaise

The Engine Room Eatery
Published by Godwit

Making Crème Anglaise (English custard) is not as difficult as you might think.

(Makes 900ml)

Ingredients

• 250ml cream
• 250ml milk
• 1 vanilla bean, split lengthwise
•  6 large or 8 small egg yolks
• 100g sugar

Method

Combine the cream, milk and vanilla bean in a heavy-based saucepan over low heat and slowly bring to the boil. Remove from the heat immediately and leave to steep for 5 minutes then remove the vanilla bean. Whisk together the egg yolks and sugar until pale and creamy, then slowly whisk in the cream. Return the mixture to the saucepan and place over low heat. Stir constantly until the custard has thickened enough to coat the back of a spoon and is silky smooth. Be patient to avoid scrambling the eggs. Immediately strain the crème anglaise through a fine sieve into a clean bowl immersed in iced water. Stir the crème occasionally until cold. Refrigerate until ready to use. Reheat the custard in a saucepan over very low heat to serve.