Creme Anglais (Vanilla Custard)
Servings 4 people
Ingredients
- 1 cup half & half cream
- 1 cup whole milk
- 5 egg yolks
- 1/3 cup sugar
- 1 tsp vanilla
Instructions
- Warm the milk and cream on low heat just until it starts steaming. You don't want it boiling.
- While you are heating the milk, beat the egg yolks and add the sugar. Whisk until completely combined.
- Once the milk and cream are warmed, pour a few spoonfuls of the mixture and mix well into the eggs to "temper" them. You want to warm the eggs up without shocking them into turning into scrambled eggs.
- Pour the egg mixture into the milk and cream mixture and continue to heat on low stirring often.
- It is done when it starts to lightly thicken or when you can run your finger down a the back of a wooden spoon and leave a trace. When it is done mix in the vanilla.
- Pour the mixture over your favorite berries and serve!