Ingredients
Units
Scale
250 ml Cream
250 ml Milk
2 Tsp Vanilla Essence
135 G Egg Yolks
150 G Sugar
Instructions
- Heat cream, milk and vanilla in a saucepan until just boiling.
- Whisk egg yolks and sugar in a separate bowl.
- Temper the egg yolk mixture by pouring one third of the cream mixture into it while mixing.
- Once tempered pour the mixture into the saucepan with the rest of the cream mixture.
- Place over a medium heat and stir continuously until it starts to thicken. Be careful not to take it to far at this point. You will run the risk of curdling the custard sauce. It helps to take it off the heat every now and then.
- Once custard sauce has started to thicken, strain into another bowl placed over and ice bath. The ice bath will help it cool down and mitigate against curdling.
- All that is left is to enjoy. This is wonderful drank warm or even cold.
Notes
Note 1
This recipe is temperature sensitive and taking the custard to over 85’c will cause it to curdle. Take your time with it. Take it off the heat as necessary, this will allow you more time to stir the bottom of the pan and ensure nothing is sticking.
- Prep Time: 5
- Cook Time: 10
- Category: Sauce
Keywords: Custard, Creme Anglaise, Dessert, Desserts, Sauce, Sweets, Sweet, Vanilla