Crème Anglaise
Cooking an egg custard on the stove top requires close attention. So the eggs do not curdle, make sure the milk does not boil while the custard is cooking. Keep the heat gentle and stir constantly around the sides and bottom of the pan to prevent the possibility of scorching.
1. Infuse 500 ml milk with ½ vanilla pod. Whisk 5 egg yolks in a bowl with 65 g caster sugar. Remove vanilla pod from the milk and bring the milk to the boil. Whisk milk into eggs, then pour into a clean pan.
2. Heat the custard gently, stirring constantly with a wooden spoon, until it thickens. Test consistency by running your finger through the custard along the back of spoon. It should leave a clear line. Makes about 625 ml.
WHAT'S IN A NAME?
CREME ANGLAISE: This is a rich custard sauce traditionally flavoured with vanilla, although nowadays other flavourings, such as grated citrus zest, chocolate and liqueurs, are often added.
CREME MOUSSELINE: This is a crème pâtissière enriched with butter, used as a filling for sponge cakes and as a base for desserts. It is firmer than crème pâtissière, which is why it is used as a filling for the tiers of choux puffs in croquembouche.
