Monday, May 19, 2008

Crème Anglaise - poured custard

This custard is extremely popular at my house. You can spoon it over whatever you like. This is richer than average, and maybe a bit thicker. And if you want to be really poncy you can use a vanilla bean.

1 cup cream
1 cup milk
1/2 cup sugar
2 tablespoons cornflour
3 egg yolks
1/2 teaspoons vanilla (more if you like, or use a vanilla bean)

Place the cream and milk into a large saucepan.
Combine the sugar and cornflour and whisk into the liquids.
Over medium heat, bring to a boil, stirring often.
Remove from the heat and stir some of the hot liquid into the beaten egg yolks to temper them.
Then stir the yolk mixture into the saucepan mixture.
Bring back to a boil - this will take no time at all.
Remove from heat and add the vanilla.
Put into a large cream pitcher and add a ladle for serving.

note: you can use two cups of milk, preferably whole milk, instead of cream and milk. And, if you use the vanilla bean you need to put it into the heating milk. For a more sophisticated recipe by Alice Walters go here.

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