Creme Anglaise
Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 2 cups
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Difficulty level: 1 out of 4
4 Ingredients
- 1 1/4 cups whole milk
- 1 vanilla bean pod, split lengthwise
- 3 large egg, yolks only
- 3tablespoons sugar
Method
Step 1 of 4
Heat the milk and vanilla bean, if using, in a medium saucepan until it bubbles form around the edges. Remove from the heat and let stand for 10 minutes. Using the tip of a knife, scrape half of the seeds from the bean into the milk. Rinse the vanilla bean and save for another use.
Step 2 of 4
Beat the yolks and sugar in a heatproof bowl. Gradually whisk in the hot milk. Rinse and dry the saucepan, and return the milk mixture to the pan.
Step 3 of 4
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard is thick enough to coat the spoon (an instant-read thermometer will read 85°C). Do not boil.
Step 4 of 4
Strain through a sieve into a bowl. If not using the vanilla bean, stir in the vanilla extract. To serve warm, use immediately. Or place plastic wrap directly on the surface, pierce a few holes in the wrap, and let cool.
Categories
- Pescatarian
- Seafood free
- Gluten free
- Tree nut free
- Sesame free
- French
- Custard sauce
- Desserts
- Halal
- Wheat free
- Soy free
- Vegetarian
- Peanut free
- Low ingredient
- Licensed
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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