Crème Anglaise

Ingredients

• 315 mlMilk
• 4 pcsEgg yolk
• 85 gSugar
• 1 tspVanilla extract

Instructions

1. 1

   Prepare and flavor

   • Heat the milk (315 ml) with the vanilla extract (1 tsp) in a medium saucepan until just below boiling. If using a vanilla pod, split it and scrape out the seeds; warm the pod briefly with the milk, then remove.
   • While the milk heats, whisk the egg yolks (4) and sugar (85 g) in a bowl until pale yellow and slightly frothy.
2. 2

   Temper and combine

   • When the milk is hot, remove from heat and slowly pour about half into the egg mixture while whisking constantly to temper the eggs.
   • Pour the tempered egg-milk mixture back into the saucepan with the remaining milk, stirring continuously.
3. 3

   Finish

   • Cook over medium heat, stirring constantly and scraping the sides and corners. Do not let it boil.
   • The custard is ready when it coats the back of a spatula and a line drawn with your finger remains visible.
   • Strain into a bowl, stir for 2 minutes to cool, then cool quickly in an ice bath or briefly in the freezer, stirring occasionally to prevent a skin from forming.