How to make crème Anglaise
Ingredients |
Half and half is brought to a simmer and then the heat is turned off. |
In the mean time in a separate bowl add the egg yolks and sugar and whisk thoroughly. |
Slowly pour the warm half and half into the egg and sugar mixture. Stirring constantly until all the half and half are used. |
Pour back the egg-milk mixture back into the sauce pan. Turn the heat to medium low. |
Keep stirring constantly until the mixture is thicken and coat the back of the spoon. |
The crème Anglaise is now done. Pour the crème Anglaise in a nice container and let it cold down a bit. Next, refrigerate at least a few hours and then it is ready to be served. |