CRÈME ANGLAISE

INGREDIENTS:

♦ 2 whole eggs

♦ 10 fluid ounces of whole milk

♦ 1 ½ tablespoons of superfine sugar

♦ 1 vanilla pod or 1 teaspoon of vanilla extract

MAKE CRÈME ANGLAISE

Pour milk into saucepan with sugar and vanilla and stir over heat but do not bring to a boil.

Allow milk to cool.

Whisk the eggs into a glass bowl and add the milk. (Place the glass bowl over a saucepan of simmering water stirring continuously until the custard begins to thicken. (Careful not to over-heat or over-cook as it will curdle)

Place the covered custard in refrigerator.