CUSTARD – CREME ANGLAISE

CUSTARD – CREME ANGLAISE
600 ml full cream milk
1 vanilla pod, split down middle, seeds scraped out and added to milk with the pod.
110 g caster sugar
6 large egg yolks

Heat milk on medium heat to just below boiling point at medium heat. Remove from heat and let it infuse for 30 minutes to intensify if you have the time.
Not essential, but will add to the flavour and you do want to bring down the temperature of the milk before adding the eggs to it.
Whisk egg yolks with the caster sugar until pale and thick. Remove the vanilla pod from the milk, add to the egg mixture while whisking. Return to pan and heat at low temperature while whisking continuously to prevent it to catch at the bottom. It can take up to 15 minutes to reach the stage when it has thickened. Strain through sieve and use as custard or base for ice cream.
You can spruce it up with chocolate, coffee or other flavours if need be.
Photo and recipe posted by – Petro Borchard