Crème Anglais (Traditional Vanilla Custard)

12 December, 2012

            INGREDIENTS

            •           4 Egg Yolks

            •            500ml Cream OR 250ml                          milk : 250ml Cream)

            •            200g White Sugar

            •            ½ Fresh Vanilla Pod OR 5ml                                   Vanilla Essence

In a mixing bowl whisk vanilla essence, sugar and egg yolks until combined. Bring Cream up to the boil, pour into the egg mixture whisking to incorporate. Return to low heat whisking continuously until sauce thickens and the taste of raw egg is no longer there (+/- 3-5 minutes) Do not over heat as this will result in the egg over cooking and making a scrambled egg like texture. Refrigerate immediately to let cool down.