How to make crème anglaise

In honour of Best of Britain Week on The Great Canadian Baking Show, chef and judge Rochelle Adonis shows us how to make  crème anglaise — a light pouring custard used as a sauce for steamed pudding. 

Ingredients

• 4 egg yolks
• 1/4 cup sugar
• 1 vanilla bean
• 1 1/2 cups milk

Instructions

With a paring knife, split the vanilla bean down its length and scrape out the seeds.

Combine milk, sugar and vanilla in a saucepan and heat until just before boil. Bring the mixture to a simmer and remove from heat

In a mixing bowl, whisk together egg yolk and sugar.

Gradually add the hot milk to the yolk mixture, keeping a consistent whisk until the mixture is incorporated.  

Once the mixtures are fully incorporated, pour into a saucepan and return to stove.

Stir over low heat until custard thickens.

To test consistency, drag your finger across the back of the wooden spoon. If custard leaves a path, take it off the stove. 

Strain sauce into a bowl to take out vanilla and keep texture smooth. slightly.

Cover the custard with plastic wrap making direct contact on the mixture and chill until fully thickened. (24 hours for best results)