Perfect, Wonderfully Creamy Crème Anglaise

Ingredients

For 50 servings

• •4 4 egg yolks
• •50 g 50 g sugar
• •50 cl 50 cl semi-skimmed milk
• •1 gousse 1 vanilla pod
• •1 c. à soupe 1 tablespoon cornstarch

Method

1. 1.Bring the milk to a boil, having taken care to immerse the vanilla pod split lengthwise in two.
2. 2.Then let infuse for 10 min, remove the vanilla pod, and recover the seeds by scraping it. Dissolve them in the milk.
3. 3.In a second saucepan, vigorously whisk the egg yolks and sugar until the mixture turns pale.
4. 4.Then gradually incorporate the milk and make the mixture nice and smooth with the whisk.
5. 5.Then add the cornstarch and reheat the mixture over medium heat.
6. 6.Stirring constantly, watch for the moment when the custard thickens.
7. 7.Do not let it boil.
8. 8.Remove from the heat and whisk vigorously.
9. 9.Set aside in a gravy boat in the fridge.