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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