Chef Massimo Capra’s Crème Anglaise

5oo ml.

milk

egg yolks

200 gr.

sugar

1 tsp.

vanilla

1 stripe

lemon rind

1 stripe

orange rind

small pinch salt

Whip the eggs with half of the sugar until creamy.
Scald the milk with the remaining sugar, the vanilla, the citrus rinds and the salt.
Pour the milk over the eggs while stirring and return the mixture to the pot, cook over low heat stirring constantly until the mixture becomes creamy, use the back of a spoon to gage the doneness, you will see it becoming thicker.
Remove from the fire and strain immediately and set aside to cool.