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Vanilla crème anglaise


This simple vanilla custard is the perfect accompaniment to a tarte Tatin.

You'll need

400 ml milk 200 ml pouring cream ½ vanilla bean, split, seeds scraped 4 egg yolks 100 gm caster sugar

Method

  • 01
  • Combine milk, cream, vanilla bean and vanilla seeds in a saucepan and bring just to the boil over medium heat. Meanwhile, whisk egg yolks and sugar in a bowl until very thick and pale. Pour hot cream mixture over egg mixture, whisking continuously to combine, then return to pan and stir continuously over low-medium heat until mixture coats the back of a wooden spoon thickly (4-6 minutes). Strain into a bowl placed over ice and cool.

Note This recipe makes about 700 ml.


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At A Glance

Featured in

Jun 2011

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