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CREME ANGLAISE- custard cream
1 1/2 cups milk
1 cup sugar
8 egg yolks
1 teaspoon vanilla sugar or 1/4 teaspoon vanilla extract
Bring the milk to a boil, remove from heat, add vanilla, cover and
allow to infuse. Meanwhile, put the sugar and egg yolks into a bowl
and stir until the mixture becomes light, creamy and thick. Little
by little, add milk. Put into the top of a double boiler over low
heat, stirring constantly, until the cream coats the back of a
spoon. Do not allow to boil. Remove from heat and strain into a
bowl.
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Creme Anglaise 01