Créme Anglaise

Recipe from: 9/1/1994 12:00:00 AM
Ingredients 5
Servings 0


  • 8
    egg yolks
  • 250
    castor sugar
  • pinch of salt
  • 500
  • 3
    strips pared orange rind


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.

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