Crème Anglaise

Crème Anglaise

English custard

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Many French cooks say this is the greatest sauce of England.

Ingredients

Quantity Ingredient
1 1/2 cups milk
1 vanilla bean
4 large egg yolks
1/2 cup sugar
1 teaspoon cornflour

Method

  1. Place the milk and the vanilla bean in a small saucepan. Bring slowly to a simmer then remove from the heat, cover and leave to infuse until cooled.
  2. Beat the egg yolks lightly, then gradually beat in the sugar. Continue to beat for 2–3 minutes until pale yellow. Beat in the cornflour then gradually stir in the strained milk. (The vanilla bean can be rinsed and stored for another use.) Pour the mixture into the top of a doubleboiler, over barely simmering water, and stir slowly and continuously until the custard thickens sufficiently to coat the back of the spoon. Keep the custard itself well under simmering point.
  3. Remove from the heat, stir for a minute or two to cool slightly, and then strain. Serve warm or cooled. If serving cooled, cover the surface with damp greaseproof paper to prevent a skin forming on top.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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