Creme Anglaise (Custard Cream)

• 12 egg yolks
• 8-7/8 oz. caster sugar
• 1 qt. Milk
• 1 vanilla pod

1. 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.
2. Put the milk into a pan with the remaining sugar and the split vanilla pod and bring to the boil.
3. Pour the boiling milk onto the egg mixture, whisking continuously.
4. Pour the mixture back into the saucepan, set the pan over a low heat and cook.
5. Srir continuously with a spatula, until the custard is thick enough to coat it.
6. Do not allow the mixture to boil.
7. Pass the custard through a conical sieve and keep in a cool place until completely cold.
8. 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)