Creme Anglaise

Crème 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.

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