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Crème Anglaise

Custard

Ingredients:
5-8 egg yolks
1/3 cup (40g) sugar
2 cups scalded milk
2'' (5cm) piece of vanilla bean (or use vanilla essence)

A temperature of 175 °F 75 °C is plently. Remove from the heat; place the pan in a dish of cold water, or immediately pour the custard into a serving jug. If your hot pan continues to heat the custard, it will curdle at about 185 °F 80 °C. Serve hot or cooled.

Beat yolks and sugar until they "form the ribbon". Scald the milk with vanilla bean, split lengthwise; scrape the seeds into the milk. Slowly add hot milk to eggs and sugar, stirring well with a wooden spoon. Continue stirring over gentle heat until the custard thickens to coat the back of the spoon.

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