Real custard sauce (crème anglaise)

A recipe from cooking-ez.com

For 350 g, you will need:

• 1 250 ml whole milk
• 2 1 vanilla pod
• 3 3 egg yolks
• 4 40 g caster sugar
• Total weight: 353 grams

Times:

Preparation	Resting	Cooking	Start to finish
16 min.	15 min.	13 min.	44 min.

Step by step recipe

• 1: In a pan, pour 250 ml whole milk and add 1 vanilla pod.
• 2: Bring to the boil, then turn off the heat, cover the pan and leave vanilla to infuse 10 minutes.
• 3: Put 3 egg yolks and 40 g caster sugar in a bowl.
• 4: And without delay mix well using a maryse.
• 5: Pour the hot milk onto the egg yolks + sugar and mix well.
• 6: Wash the pan, and pour the mixture back into it through a fine strainer to eliminate any small impurities which are left.
• 7: Put on medium heat, and cook while stirring continuously, scraping the bottom of the pan with a maryse or a spatula.
  To start with you will notice that the mixture doesn't "glaze" the maryse or the spatula.
• 8: But when custard is cooked, it "glazes" the spatula. This happens after about 10 minutes.
  Be careful during cooking: the custard should never boil, otherwise it will go lumpy... If unfortunately this happens to you, take off the heat immediately and mixer for a few seconds.
• 9: Other way to be sure of good texture, use a thermometer and stop cooking at 180-185°F (82-85°C), never more.
• 10: When ready, take off the heat and plunge the bottom into a little cold water (in the sink will do fine) to stop cooking, leave to cool, stirring from time to time.
• 11: When cold, your crème anglaise is ready.

Remarks

Your crème anglaise will be better if you use full-cream milk.
If you have too many egg whites, you can make meringues or financiers with them.

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