Photographs: Hallie Burton
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
1—In a heavy saucepan over low heat, gently heat the milk until little bubbles start to appear around the edge of the pan; do not boil.
2—Meanwhile, in a medium bowl, whisk the egg yolks, sugar, and cornstarch for a couple of minutes, until pale in color.
3—Take the milk off the heat and slowly pour it onto the egg and sugar mixture, whisking constantly. Return all of the mixture to the saucepan. On low heat, continuously stir the custard using a wooden spoon. Slowly bring the custard’s temperature up to between 175° and 180°F. This should take approximately 8-10 minutes. When cooked, crème anglaise will look silky— not thick. Remove from the heat immediately so it doesn’t continue to cook.
4—Add the vanilla and chocolate chips, stirring until the chocolate melts.
5—Pour the custard through a fine mesh strainer.