Creme Anglaise from Tony Bilson's Recipe Book by Tony Bilson
Bring the milk to the boil with the vanilla bean and remove from the flame. Whisk the egg yolks and sugar together until they are light and fluffy. Add the strained hot milk, whisking all the time....
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Cooking tools:
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Fine-mesh sieve
- Wooden spoon
Ingredients
- 300 g sugar
- 12 egg yolks
- 250 ml cream
- 1 vanilla bean
- 750 ml milk
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