Recipe: Anglaise sauce or French Custard

In a thick bottom pot bring the milk to the boil with the vanilla pod split in half (do not forget to add a teaspoon of water in the pot at first, it will make the pot easier to wash afterwards)

In a large salad bowl, energicaly whisk the egg yolks and the sugar until the mix takes a slight white-ish color.

Pour the boiling milk over the eggs, while stiring. Put this mixture back to your pot and put it back on the stove. Take a spatula and and constantly stir your custard until cooked.

MAKE SURE THAT IT NEVER GET TO BOILING POINT!

This technic is very simple, when you take your spatula out of the mixture you must be able to make a permanent mark through it. If so, it is cooked.

Take it immediately off the heat and pass it through a fine sieve.

Let cool until lukewarm, then you can put it in the fridge.

Our Chef tip: if it happens to be over cooked (grainy texture, lumps) don't panic. Pour the whole thing into a bottle of water and give it a good shake.

Normaly it should be "saved".