Creme anglaise

http://aww.ninemsn.com.au/ARTICLE.aspx?id=39051

Serving size: unspecified
Cooking time: Less than 30 minutes

Serve this classic sauce with boiled Christmas pudding or steamed Christmas pudding.

INGREDIENTS

¼ cup castor sugar
4 egg yolks
1½ cups milk
1 teaspoon vanilla essence
2 teaspoons cornflour
2 teaspoons water
¼ cup cream

METHOD

Combine sugar and egg yolks in small bowl, beat with electric mixer until thick and creamy. Place milk and essence in saucepan, bring to the boil. Remove from heat, gradually whisk into egg mixture. Return milk mixture to saucepan, stir constantly over low heat without boiling until custard thickens slightly. Blend cornflour with water, stir into custard, stir constantly over heat until mixture boils and thickens. Remove from heat, stir in cream; cool to room temperature.

Makes 2 cups.