Custard (Crème Anglaise)
4 milk : 1 egg yolks : 1 sugar
by weight Calculator
milk 4
egg yolks ~4 yolks per 500ml milk 1
sugar 1
Tips
- Temper yolks with hot milk before combining
- Cook to 82°C / coats back of spoon
- Strain immediately into cold bowl
- Add vanilla at end to preserve flavor
Sources
- Ratio by Michael Ruhlman (book)