Crème Anglaise

Ingredients for 4 servings:

• ½ liter of milk
• 1 tsp cornstarch
• 1 vanilla pod(s)
• 125 g sugar
• 4 eggs, including the yolk

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Vanilla cream

Combine the cold milk and starch, bring to a boil, remove from the heat, add the halved and scraped vanilla pod, including the seeds, cover, and let it steep. Beat the egg yolks and sugar with a hand mixer until thick and foamy, then gradually stir in the hot milk (without the vanilla pod). Pour everything back into the milk pot and heat over low heat. Stir continuously with a wooden spatula and scrape the bottom and sides of the pot to prevent the egg yolk from setting prematurely or curdling. The sauce should be thick enough to coat the wooden spoon. Under no circumstances should it boil, as this will cause the egg yolk to curdle, and the cream will be ruined. When the sauce is thick enough, transfer it to a bowl and continue stirring until it cools. This will speed up if you place the bowl in cold water. Tastes perfect with “Floating Islands” (see my recipes).