22 lines
643 B
Markdown
22 lines
643 B
Markdown
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# Crème Anglaise
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Recipe yields 600 ml
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### Ingredients
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* 250 milliliters milk
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* 250 milliliters double cream
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* 1 pieces vanilla pods
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* 6 pieces egg yolks
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* 70 grams caster sugar
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### Directions
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Split vanilla pod, scrape out seeds, and place in a pan with milk and cream. Heat gently until steaming, but not boiling.
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Meanwhile whisk egg yolks and sugar until light and creamy. Pour over the warm cream, stirring continuously, then transfer to a clean pan. Cook gently until the mixture coats the back of a spoon. Strain through a fine sieve into a bowl set over iced water.
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### Meta
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tags: Puddings and Desserts, Kingham Plough
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