Fine Crème Anglaise

Ingredients

For 6 servings

• •1 l 1 l milk
• •6 6 egg yolks
• •1 gousse 1 vanilla pod
• •100 g 100 g sugar

Method

1. 1.Split the vanilla pod along its entire length. Scrape out the seeds and add them to the milk along with the two pod halves. Bring the milk to a boil.
2. 2.Meanwhile, beat the egg yolks and sugar until pale in a large bowl. Slowly pour in the boiling milk. Lightly whisk the mixture. A light white foam forms on the surface.
3. 3.Pour the mixture into a clean saucepan. Place a pan half-filled with water between the heat source and the saucepan. Cook the custard over very low heat. The pan of water prevents the custard from curdling. Stir the custard from time to time with a wooden spatula. Stop cooking when the white foam has disappeared or when the custard coats the spoon.
4. 4.Pour the custard into a dish. Let it cool well, uncovered, before refrigerating. This prevents water vapor from condensing on the surface.