Crème Anglaise
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 liter ½ milk
- 1 teaspoon cornstarch
- 1 vanilla pod (s)
- 125 g suar
- 4 egg (s), including the yolk
Print Recipe
Pin Recipe Instructions
- Mix the milk and starch in cold water, bring to the boil, remove from the heat, add the halved and scraped vanilla pod and pulp, cover and let steep.
- Beat egg yolks and sugar with a hand mixer until foamy, then gradually stir in the hot milk (without the vanilla pod), pour everything back into the milk pot and heat over a low flame. Stir constantly with a wooden spatula and scrape over the bottom and wall of the pot to prevent the egg yolk from settling or sticking prematurely.
- The sauce should be thick enough to coat the wooden spoon with a good layer. Under no circumstances should it boil, because then the egg yolk will curdle and the cream is gone.
- When the sauce is thick enough, pour it into a bowl and keep stirring until it cools. This is faster if you put the bowl in cold water.
- Tastes perfect with floating islands. (to be found in my recipes
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