CREME ANGLAISE FRENCH STYLE

This is the equivalent of rich custard cream, a must for much of French patisserie.

310 ml (11 fl oz/ 1¼ cups) milk
1 vanilla pod
2 egg yolks
2 tablespoons caster (superfine) sugar

Put the milk in a saucepan. Split the vanilla pod in half, scrape out the seeds and add the whole lot to the pan. (This will leave small black spots in the custard. If you don’t want them, leave the vanilla pod whole). Bring just to the boil. Whisk the egg yolks and sugar until light and fluffy. Strain the milk over the egg mixture, whisking constantly. Pour the custard back into the saucepan and cook, stirring, until it is thick enough to coat the back of a wooden spoon. Do not let it boil or the custard will split. Strain into a clean bowl, lay plastic wrap on the surface to prevent a skin forming and refrigerate for up to 2 days.

Makes 310 ml (11 fl oz/1¼ CUPS)


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