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
Crème Anglaise
Crème Anglaise

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Tastes perfect with floating islands. (to be found in my recipes

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