Crème anglaise recette facile, rapide et inratable

In a saucepan, heat the milk and half of the sugar over medium heat until it just begins to simmer. Stir occasionally to prevent scorching.

In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.

Once the milk is simmering, slowly pour it into the egg yolk mixture while whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon (about 5-10 minutes).

Do not let it boil, as this can cause the eggs to scramble.

Remove from heat and stir in the vanilla extract.

If desired, strain the mixture through a fine-mesh sieve to remove any cooked egg bits for a smoother texture.

Let the crème anglaise cool to room temperature, then refrigerate until ready to use.

If using heavy cream, fold it in just before serving for a richer flavor.

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