Creme Anglaise (Thick custard)
Ingredients
- 1/2 pint milk
- 1 vanilla pod split
- 3 egg yolks beaten
- 1 level tbsp caster sugar superfine granulated
Instructions
- Pour the milk into a heavy based saucepan, add the vanilla pod and heat slowly until almost boiling.
- Take off the heat, then leave to infuse for about 20 minutes. Remove the vanilla pod.
- Whisk the egg yolks and sugar together in a bowl until thick and creamy. Gradually whisk in the hot milk, then strain back into the pan.
- Cook over a low heat, stirring constantly for 10-20 minutes until the custard thickens enough to lightly coat the back of a wooden spoon.
- Do not allow it to boil or the custard may curdle.
- Serve hot or, if serving cold, pour into a chilled bowl. Cover with a disc of dampened greaseproof paper to prevent a skin forming and allow to cool.
Calories: 94 kcal
Carbohydrates: 7 g
Protein: 4 g
Fat: 6g
Saturated Fat: 2 g
Cholesterol: 152 mg
Sodium: 32 mg
Potassium: 93 mg
Sugar: 6 g
Vitamin A: 290 IU
Calcium: 84 mg
Iron: 1 mg