Crème anglaise

Break each egg lightly patting it on the edge of a Cup.

Transfer the yolk in one half of the shell and slide the egg into the Cup.

Try to clean up the egg yolks by any remaining egg white, then recombine them all in a bowl.

Add the sugar, a little at a time, stirring constantly with a whisk.

To prevent the Terrine moves while you work the mixture, place it on a damp cloth.

Continue to work the mixture of egg yolks and sugar with a whisk.

Do not use the electric mixer, because the sugar should melt slowly and form with the egg yolks mixture is smooth and creamy, but not bloated.

Work the mixture gently, so that it does not incorporate too much air.

Pour the milk in a saucepan and add the stick of vanilla, scraped with a knife blade.

Bring to a boil, then add milk still warm to the mixture of egg yolks and sugar, using a ladle and stirring constantly.

When the mixture is smooth, pour it into a saucepan.

Put the pan on the fire and heat the cream to sweet heat, stirring constantly with a wooden spoon.

Remember that the cream should never boil.

To check the doneness of the cream, put a little on a wooden spoon and turn it: If the cream remains sticking to the spoon means it's ready, if, on the other hand slips must Cook.

When the cream is ready, remove it from the heat and pass through a sieve.

This is a very important phase: during cooking may form of lumps, and to eliminate them we need to pass the mixture through a fine sieve.

This allows you to get an excellent cream, worthy of a great pastry chef.

---ADVICE.

This cream is a basic pastry preparation, in fact represents the basis for the realization of other creams and more elaborate cakes, such as, puddings, ice cream Bavarian.

Even alone, the custard is a dessert delicious and refined, to be served in cups with delicate biscuits or to use as an accompaniment to hot cakes.

The ingredients to prepare the custard are always the same, regardless of the use for which it is intended: milk, sometimes mixed with cream, egg yolks, sugar, vanilla.

The recipe for real custard does not involve the addition of thickening agents such as flour or starch, as the delicate texture that is being given to the mixture from eggs.

The process of preparation is of utmost importance for the success of the cream.

First you must separate the egg yolks from the whites, who, though present in small quantities, form of lumps while cooking.

The mixture must be diluted by adding egg yolks, little by little, the hot milk.

When this is fully incorporated, the cream can be cooked on low heat.

Be careful at this stage: the cream should never boil.