Creme Anglaise



165 ml (⅔ cup) Huletts White Sugar
500 ml (2 cups) Milk
5 Egg Yolks
5 ml (1 t) Vanilla Essence



  1. Combine the milk and vanilla essence in a saucepan.
  2. In a separate bowl, beat the yolks lightly and add the sugar.
  3. Stir the egg yolk mixture into the milk and heat slowly.
  4. Cook, stirring until the mixture thickens. Leave to cool.

Serving Suggestions: Serve with poached or baked fruit, over hot winter puddings, or even over fresh summer fruit salads.

Note: Use the 5 remaining egg whites to make meringues.