Basic Custard (Crème Anglaise)

Custard is a cream or milk-based sauce, thickened with egg yolk and sweetened with sugar. A basic custard, or crème anglaise, is served at a sauce consistency but it can be further set using a number of techniques, such as baking, or by the addition of a flour or gelatine.

Ingredients:

• 500 ml whole milk
• 5 egg yolks
• 65 g caster sugar
• 1 vanilla pod

Method:

1. Split the vanilla pod and scrape out the seeds. Place them in a pan with the milk and heat until simmering.
2. Whisk together the egg yolks and sugar. Pour the hot milk mixture over the eggs, stirring as you do so, then pour the mixture back into the saucepan.
3. Heat gently, stirring continuously, until the mixture is thick enough to coat the back of a spoon. When a finger is run along the back of the spoon it will leave a clear line.