Creme Anglaise (Custard Cream)
- 12 egg yolks
- 8-7/8 oz. caster sugar
- 1 qt. Milk
- 1 vanilla pod
- Using a wire whisk, work together the egg yolks and about one-third of the sugar in a bowl, until the whisk leaves a trail when lifted.
- Put the milk into a pan with the remaining sugar and the split vanilla pod and bring to the boil.
- Pour the boiling milk onto the egg mixture, whisking continuously.
- Pour the mixture back into the saucepan, set the pan over a low heat and cook.
- Srir continuously with a spatula, until the custard is thick enough to coat it.
- Do not allow the mixture to boil.
- Pass the custard through a conical sieve and keep in a cool place until completely cold.
- Stir from time to time to prevent a skin from forming.
egg yolks, caster sugar, milk, vanilla pod
Taken from www.foodgeeks.com/recipes/18965 (may not work)