Crème anglaise

Servings 1 liter


  • 1 l milk
  • 1 pcs Vanilla pod
  • 1 pcs Lemon zest
  • 160 g Sugar
  • 10 pieces Egg yolk


  • Bring the milk with the vanilla pod and lemon zest to the boil. Mix the egg yolks with the sugar. Pour the boiling milk over the egg yolks while stirring, then return to the heat. Heat to 82/83 Cº, keep stirring.
  • Strain the cream and let the cream cool well under a piece of foil to prevent skin from forming.
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