recipes/crèmeanglaise.recipe.md

Crème Anglaise

Recipe yields 600 ml

Ingredients

• 250 milliliters milk
• 250 milliliters double cream
• 1 pieces vanilla pods
• 6 pieces egg yolks
• 70 grams caster sugar

Directions

Split vanilla pod, scrape out seeds, and place in a pan with milk and cream. Heat gently until steaming, but not boiling.

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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tags: Puddings and Desserts, Kingham Plough