Foolproof Crème Anglaise

Ingredients

For 8 servings

• •750 g 750 g milk
• •100 g 100 g sugar
• •6 6 eggs
• •1 sachet 1 packet vanilla sugar
• •1 gousse 1 vanilla pod

Method

1. 1.Bring the milk to a boil with the split vanilla pod for a few minutes.
2. 2.Scrape out the seeds and leave them in the milk after removing the pod.
3. 3.Meanwhile, separate the egg whites from the yolks and beat the yolks with the sugar and the packet of vanilla sugar until the milk rises. It needs to be allowed to rise.
4. 4.Once the milk has risen, quickly pour it into the egg-sugar mixture and set the empty saucepan back on the heat while you stir (about ten seconds).
5. 5.Pour the resulting mixture back into the saucepan and let it thicken for 5 to 10 min over low heat (setting 3 to 4 on a 9-level induction hob), stirring from time to time.
6. 6.To test whether the custard has set, take a flat spatula, coat it with the crème anglaise, and run a finger across it to separate it into two parts. If they do not run back together, it has set.
7. 7.Enjoy your meal!