CREME ANGLAISE (STABILISED WITH A LITTLE CORNFLOUR) SO CUSTARD

Prep/Cooking Time: 15-30 Minutes

Ingredients

Instructions

Place the cream and milk in a sauce pan
Add to the pan the split vanilla pod
Bring the cream to the boil over a low gas
Place the egg yolks, sugar and corn flour in a mixing bowl and whisk together
Once the cream boils turn down to a simmer
Bring the egg yolk mix close to the cream with a whisk
Pour half of the simmering cream onto the egg yolks whisking all the time
Pour the cream and yolk mix back into the pan and stir over the low gas till the sauce thickens
Do not cook too long or turn up the gas as the sauce may curdle or split
Remove from the heat when a coating consistency is achieved
Strain through a sieve and reserve till needed
If for use at a later time cool as quickly as possible and reserve in the fridge