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.

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