Crème Anglaise recipe
Use this awesome sauce to zhuzh up unappealing fruit salads, drizzle over your favourite cheesecake or pour over ice creams. This custard sauce is all things to all desserts
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 2 |
Ingredients
4 egg yolks
2 tbsp (125 gms) castor sugar
1 cup (250 ml) milk
Vanilla pod or 1 tsp of vanilla essence
METHOD
1. Heat the milk to just boiling with vanilla pod or vanilla essence.
2. Mix the egg yolks and sugar. Stirring all the time over a low add the heated milk until the custard thickens (it forms ribbons on the face), without forming lumps. Do not boil.
3. When thickened, stop the cooling process by pouring through a sieve into a chilled bowl. Hurry this process or your custard will turn into scrambled egg! Cover to prevent a skin from forming.