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Vanilla custard (crème anglaise)
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- Combine the milk and cream in a medium size saucepan and place over a medium-high heat until almost boiling. Remove from the heat.
- Whisk the egg yolks, sugar and vanilla extract together until pale and thick. Whisking continuously, slowly pour one third of the milk mixture onto the eggs and mix until combined. Pour the egg yolk mixture back into the saucepan and place over medium heat. Cook, stirring continuously, for 5-7 minutes until thickened and the custard coats the back of a spoon.
- Strain into a clean bowl and serve warm or cover the surface with plastic wrap and refrigerate until chilled.
