Rich and creamy custards are first defined in detail. The science behind how eggs thicken custards is discussed giving the listener an appreciation of the versatility of the egg, especially the yolk. Chef Sokol shares a stovetop custard recipe known as crème anglaise and its many uses.
Makes 1 cup
1/2 cup whole milk
1/2 cup heavy cream
3 large egg yolks
3 1/2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
- Combine milk and cream in heavy medium saucepan and bring to a simmer. Remove from heat.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). A thermometer should reach 180°F. Strain the mixture into a bowl set over an icewater bath. Stir in the vanilla extract.
- Cover and chill. (Can be made 1 day ahead.)