Sauce Anglaise - Fresh Egg Custard Sauce
This is a basic sauce anglaise, for a thicker variety add an extra egg yolk.
See other sauce anglaise recipe - for an ice-cream base.
Preparation time: 5 minutes Quantity: Serves 2 -as used for a custard Cooking time: 10 minutes
Ingredients
300 ml/1/2 pint full fat milk
3 large egg yolks
30g/ 1 oz caster sugar
1/2 vanilla pod or few drops vanilla extract
Method
- Boil the milk
- Meanwhile whisk the egg yolks and sugar till smooth and paler
- Pour the boiled milk on to the egg mix. whisk round
- Pour back in to the saucepan
- Simmer very gently, stirring all the time, till the mix coats the back of a spoon
- Beware not to boil-this will split the custard