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French · Sauce / condiment
Vanilla Crème Anglaise
A pouring egg custard infused cold with a whole vanilla pod, then cooked gently over steam and taken off at 78 °C, the point where the yolks thicken it without curdling.
- YieldServes 6 · About 600 ml
- Hands-on22 min
- Total55 min
- Difficulty
Ingredients
- 4egg yolks
- 500 mlwhole milk
- 100 gcaster sugar
- 1vanilla pod
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