Egg custard (creme Anglaise)

Tags: sauce, sweet, made, custard
. 5 steps
5 egg yolks   beat Return to clean saucepan. Heat gently, stirring constantly, until it thickens. It should thickly coat the back of a spoon. If it is to be served cold, stir until it cools in a basin of cold water.
65g castor sugar
1 tablespoon cornflour
600ml milk boil, strain   beat in gradually
1/2 vanilla pod
This dish requires careful attention if the egg yolks are not to curdle.
It can be flavoured with rum, kirsch, cognac, orange liqueur, coffee; or with chocolate dissolved in the milk, or coconut milk