Crème Anglaise
Ingredients
- 2 dl cream
- 2 dl milk
- 1 dl sugar
- 4 egg yolks
- 1 vanilla pod
- 1 thermometer
Instructions
- Pour milk and cream into a pot
- Cut the vanilla pod in half and scrape out the seeds. Put everything in the pot.
- Heat up and let it simmer for a few minutes
- Place the pot aside and let it cool
- Beat egg yolks and the sugar until fluffy
- Pour some of the milk/cream mix in and beat some more
- Pour everything back into the pot
- Heat up slowly to 85 deg C while constantly stirring. Take of heat immediately when it reaches 85 deg.
- Cool down the sauce, preferably over night in the fridge.