Créme anglaise

500 ml (18 fl oz) milk

60 g (2 oz) sugar

6 egg yolks

In a large pan, bring the milk and sugar to simmering point over a low heat.

Place the egg yolks into a large bowl and, beating with a whisk, add the hot milk a little at a time.

Pour back into the pan. Gradually thicken the custard over very low heat, stirring all the time or, alternatively, set the bowl of custard over a pan of simmering water, stirring all the time. The mixture should thicken to coat the back of a spoon.

Do not allow it to boil. If the custard does separate and curdle, pour small quantities into a bottle; cover with a clean cloth and shake vigorously for several minutes, after which the custard will thicken. Alternatively, process in a blender.

Strain the custard through a fine sieve. Crème anglaise can also be made with whole eggs. Use 4 whole eggs per 500 ml (18 fl oz) milk and take even greater care to thicken over the lowest heat possible.

Preparation time:
5 minutes

Cooking time:
20 minutes

Serves 6