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custard (creme anglaise)
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8 egg yolks Beat the egg yolks and sugar together in a bowl until well blended Place milk and cream together in a non-reactive pan, add the split vanilla pod scraping out the seeds, and bring to a low boil Pour a little of the hot milk/cream over the egg yolks, mix well then pour this mixture back into the milk pan. Return to the heat and stir with a whisk until the sauce has thickened. DO NOT BOIL or you will end up with a pan of scrambled eggs. Keep stirring until sauce is thick enough to coat the back of a spoon. |
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