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Crème Anglaise

20 mins
A little more challenging
4 people

The perfect finishing touch for fresh fruit, cake and ice cream, and simplicity itself thanks to SousVide.

250ml cream
250ml milk
9 egg yolks
140g sugar
1 vanilla pod

  1. Pour the cream, milk, egg yolks and sugar into a bowl. Slice the vanilla pod in half lengthways and scrape the seeds out cleanly. Stir all the ingredients well until you have a uniform mixture.
  2. Pour the mixture into a SousVide bag and vacuum seal it.
  3. Place the bag on shelf level 3, then cook on the SousVide setting at 85˚C for 20 minutes.
To serve

The sauce can be served either hot or cold – simply pour a spoonful or two over your chosen dessert.

Chef's Secret
Like coffee and chocolate, vanilla varieties can be very different, from fine Bourbon to opulent, flowery Tahiti. Experiment and find your favourite.

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