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.