This is a simple yet elegant French dessert which has been always my favourite. The beauty of the dish is that you don’t need any fancy ingredients or equipment to prepare it – all you need is a saucepan, some creamy fresh milk, nice eggs, a vanilla bean and golden sugar.
Crème Anglaise (Vanilla Custard)
- Egg yolks – 4
- Golden sugar – 80g
- Vanilla bean – 1/2
- Milk – 500 ml
- Heat milk in a sauce pan with a split vanilla bean until it starts to boil. Remove it from the heat, cover and leave aside for a few minutes for the vanilla flavour to infuse into the milk.
- Mix egg yolks with sugar in bowl until pale and creamy.
- Remove the vanilla pod from the milk and pour one fourth of the hot milk to the egg mixture whilst whisking continuously. Whisk in the rest of the milk, pour it into a clean saucepan and cook gently (mixing all the time) until the custard starts to thicken.
- Transfer the custard to a bowl and chill in the fridge until you are ready to serve.
- Egg whites – 2
- Powder sugar – 40 g
- Lemon juice – a few drops
- Whisk the egg whites in a clean bowl with powder sugar, lemon juice and salt until you get a stiff meringue.
- Heat water in a sauce pan to poach the meringues.
- Gently drop spoonfuls of meringue into the simmering water and cook for a few minutes until they are slightly puffed up and just set. Remove with a slotted spoon and place on a sheet of parchment paper until needed.
- To assemble the dessert, pour a ladleful of cold custard into a serving glass and gently place one or two meringue nests on top. Crush some praline into small pieces, sprinkle on top and serve.