- 6 egg yolks
- 500ml semi skimmed milk
- 125g caster sugar
- 1 vanilla pod, split
Creme anglaise
Ingredients
Method
whip eggs and 1/3 of sugar until pale.
put remaining sugar, with milk and vanilla in a pan and bring to the boil.
mix eggs into milk mix and return to the heat stirring continuously until thickened.
remove from the heat, pass through chinois, and chill.
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