Ingredients Jump to Instructions ↓

  1. 150 ml milk

  2. 4 egg yolks

  3. 1 vanilla pod , slit open lengthways

  4. 50 g caster sugar

Instructions Jump to Ingredients ↑

  1. Method 1. Place the milk in a saucepan. Scrape the seeds from the vanilla pod and add the seeds and the pod to the milk. Cook for 5 minutes, bringing to boiling point.

  2. Meanwhile, place the yolks in a heatproof bowl. Add in the caster sugar and whisk lightly to combine.

  3. Place the yolk sugar mixture over a pan of simmering water for a few minutes, whisking constantly.

  4. Transfer the yolk mixture to a mixing bowl. Strain the hot milk and add in steady steam to the yolk mixture, whisking as you do. Whisk until the mixture thickens into a crème Anglaise.


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