Crème Anglaise
A classic English custard sauce made from egg yolks, sugar, and milk.
Story
A classic English custard sauce made from egg yolks, sugar, and milk, gently cooked to a silky finish.
Ingredients
Egg yolk
250 g (approximately 12)
Sugar
250 g
Milk
1 L
Vanilla extract
15 mL
Instructions
1
Step 1
Read the preparation guide. Place the egg yolks and sugar in a stainless steel bowl and beat until thick and pale.
2
Step 2
Heat the milk until it is scalding (just below boiling).
3
Step 3
While stirring continuously, slowly pour the hot milk into the egg yolk mixture.
4
Step 4
Place the bowl over a water bath, stirring constantly, and heat until the sauce thickens and coats the back of a spoon, or the temperature reaches 85°C.
5
Step 5
Remove from heat immediately, place in cold water to stop the cooking, stir in the vanilla extract, and occasionally stir while cooling.
