Créme Anglaise

Name: Créme Anglaise
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 8.00 eggs just the yolks; 250.00 g castor sugar; salt just a pinch; 500.00 ml milk; 3.00 pared orange rind strips

0 serving

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Eggs

By Food24 November 03 2009

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Ingredients (5)

8.00	eggs — just the yolks
250.00 g	castor sugar
	salt — just a pinch
500.00 ml	milk
3.00	pared orange rind — strips

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Method:

1. Beat egg yolks until pale; start adding sugar gradually and beat until it forms thick ribbons.
2. Heat milk and orange peel to just below boiling point; gradually add it to egg mixture. Return mixture to pan, cook over a low heat stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. (This could take as long as 10 to 15 minutes.) Do not let the custard boil! Remove from heat, pass through a sieve and allow to cool.