CREME ANGLAISE (STABILISED WITH A LITTLE CORNFLOUR) SO CUSTARD
Prep/Cooking Time: 15-30 Minutes
Ingredients
- 5 Egg yolks
- 80 Sugar
- 1 ea Vanilla pod
- 250g Cream
- 100g Milk
- 6g Corn flour
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
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