Manu's French Kitchen: Crème anglaise



500ml full fat milk
1 vanilla pod, seeds scraped
Ice cubes
6 egg yolks
125gr caster sugar


  • Place the milk, vanilla seeds and the pod in a heavy based saucepan over a medium heat. Bring to the boil then remove from the heat and leave to stand for 30 minutes to infuse.
  • Place a fine mesh sieve over a bowl, then place that bowl in another larger bowl of iced water and set aside.
  • Place the egg yolks and sugar in a large bowl and use a whisk until thick and pale. Whisking continuously, gradually ass the warm milk, then return the mixture to the pan and stir over a low heat for 10 minutes or until it thickens enough to coat the back of a spoon. The custard should reach 80ËšC on a candy thermometer and not above or it will scramble. * * * Immediately pour the custard into the sieve sitting over the bowl placed over the iced water and whisk for 1-2 minutes to allow the heat to escape.
  • Leave the custard to stand until cool, whisking occasionally. (the custard will keep in an airtight container in the refrigerator for up to 7 days)


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