Crème Anglaise Sauce for Desserts

Ingredients

6 egg yolks

125g caster sugar

500 milk (whole)

1 high quality vanilla pod, split lengthways

Method

Whisk the egg yoks with 40g caster sugar in a bowl (or Kitchen Aid) until the mixture is pale and has a ribbon consistency.

Put the milk, vanilla pod and the remaining 85g caster sugar in a saucepan and stir with a hand whisk for a few seconds, then bringing it to the boil.

Pour the boiling milk onto the egg yolks/sugar mixture, hand whisking continuously.

Return the mixture to the pan and COOK GENTLY, stirring with a wooden spoon, until the temperature reaches c.80C.

Remove the vanilla pod and immediately pour the sauce into a clean bowl set in crushed ice to SPEED UP the cooling process.

Stir the custard occasionally and preventing a skin from forming. Once it is completely cold, cover with cling film and refrigerate for a minimum of 2 and a maximum of 48 hours.

Original recipe from Michel Roux.