Crème à l'Anglaise, formula A (English Custard Cream)

Ingredients

• 500 grammes caster sugar
• 16 egg yolks
• 1 litre boiled milk
• flavouring at will: vanilla or zests

Instructions

1. Infuse the vanilla or the zests in the boiled milk, if that flavouring is chosen.
2. Work the sugar and the egg yolks in a saucepan until the mixture makes the ribbon.
3. Moisten little by little with the milk, infused or not.
4. Take the cream over the fire until, the yolks being fully cooked, it coats the spatula well; avoid boiling, which would decompose the cream.
5. As soon as it is ready, pass it through a fine chinois or through a cloth — into a bain-marie if it is to be kept hot, or into an earthenware bowl if it is to be used cold.
6. If it is to be used cold, stir it until completely cold, and add the half-décilitre of liqueur once it has cooled if that flavouring is chosen.