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Crème Anglaise

Serves 2

Ingredients

  • 2 cups full fat Milk
  • 1 Vanilla Bean split
  • 7 egg yolks
  • ½ cup Sugar
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Method

  1. Scald the milk with the vanilla bean and leave covered off the heat to infuse, about 30 minutes.
  2. Just before making the custard, run a few inches of ice cold water into the sink, set a clean bowl into it with a strainer on top.
  3. Stir the yolks and sugar together with a wooden spoon in a saucepan.
  4. When the milk has infused, heat again, and pour gradually over the egg mixture, stirring constantly.
  5. Set the saucepan on the stove over medium-high heat, and cook stirring until the foam disappears and the mixture thickens to coat a spoon.
  6. Immediately pour the custard through the strainer into the bowl on ice and let cool.
  7. Cover and refrigerate.
  8. Keeps 48 hours refrigerated.
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