Crème Anglaise is this light Custard Sauce, fundamental to French desserts and pastries. The sauce is quick to do and should definitely be in everyone’s repertoire 🙂
Serves 6 Cooking Time 15 minutes
- 1 cup ( 250 ml) Milk
- 1/4 cup ( 60 g) caster sugar
- 3 Egg yolk
- 1 vanilla pod or vanilla extract
Boil the milk with half the sugar and the vanilla pod. In a bowl, gradually beat the other half of the sugar with the egg yolks and beat for 2 to 3 minutes until the mixture forms a pale yellow ribbon.
Very gradually, add the boiling milk in a thin stream. Pour the mixture into the saucepan and place over moderate heat, stirring continuously with a wooden spatula until the sauce thickens just enough to coat the spoon.
Take the sauce away from the heat to cool and continue to stir frequently to avoid a coat on the surface until cool. Cover and chill. the sauce can be stored up to 3 days in a refrigerator.
