Crème Anglaise
A classic vanilla custard great with strawberries or other fruit, trifles, poured over cake, or use it as a base for homemade ice cream.
Ingredients
Crème Anglaise
1 pcs. Vanilla pod
150 gram Sugar
3 pcs. Eggs
5 dl Heavy cream 38%
2 dl Whole milk, 3.5 % fat
Steps
1
Mix all ingredients
Split the vanilla pod lengthwise and scrape out the vanilla beans. Mix the vanilla beans with some of the sugar. Add the vanilla to a saucepan and then add the remaining sugar and the rest of the ingredients.
2
Cook the custard
Heat the custard at 100 °C, stirring constantly. Stir gently, but continuously.
The custard is ready when it has thickened. It will set further in the fridge.
Pour the custard into a bowl and cover with cling film. Make sure the cling film touches the surface of the custard to prevent it from forming a skin. Refrigerate until cold.
Notes
If you want to make homemade ice cream, just pour the chilled custard into your ice cream maker.
