Chocolate Crème Anglaise
My dad loved custard and so do I. He used to make it for an simple dessert for my brother and I so it makes me a miss him when I make it for my kids. I’ll take custard in any form it wants to come but the crème de la crème of custard is crème anglaise. It’s luxurious and can be served hot or cold, over pie, with sweet cookies, or cake. If there’s any leftover, make sure you serve yourself a cheeky bowl for breakfast.
Crème anglaise wants your full attention and love. It doesn’t take long to make so don’t get distracted. Instead, relax and enjoy the meditative continual stirring of the custard until it’s silky. What you’re looking for is what the French call nappè: when the custard coats the spoon, and if you run your ﬁnger over the back of it, a line should remain. By adding cornstarch it helps protect the egg yolk from overcooking and thicken the custard.
Makes: approximately 1¾ cups: enough for 6 to 8 side servings
Preparation: 15 minutes
Ingredients—1 ¾ cups (420ml) whole milk
4 egg yolks
⅓ cup (65g) granulated sugar
2 teaspoons cornstarch
1 teaspoon pure vanilla extract
¼ cup (40g) semisweet chocolate chips