在基礎班第二週學到的「英式蛋奶醬」(creme anglaise)，其他中文譯名包括「英格蘭奶油醬」、「英式蛋奶糊」，英文會被稱為English pastry cream 或 custard，不過跟一般買到的市售custard (吉士醬、卡式達醬) 不同，正統的蛋奶醬只用蛋黃而不會用玉米粉 (cornstarch) 增加稠度。
重點是要有耐性，爐火別開得太大，攪拌時不能馬虎，一定要確認鍋底所有角落都有拌到。煮到後段，需頻密地檢查濃稠度，檢查前需先離火。若不肯定鍋子裡的蛋奶醬夠不夠濃稠，可先倒到旁邊的篩子中。未煮好的蛋奶醬可回鍋再煮，但煮過頭的蛋奶醬就無法補救了。煮好的蛋奶醬，裝到容器後，需用保鮮膜緊貼在表面，否則蛋奶醬會形成一層皮，影響口感。
實在未能抽空將筆記翻譯成中文，所以打上英文筆記 (也當是逼自己溫習吧，因為這種基本食譜，理論考試會問到呢)。如有問題，可留言或私信查詢。又，這是我自己寫來在課堂上用的簡化版筆記，若想更清楚了解步驟或其他背景資料，請查看原書 "Leith's How to Cook".
Creme Anglaise (Modified from Leith's How to Cook, page 132)| Ingredients | |
| 150g | Whole milk |
| 3 | Egg yolks (UK medium) |
| 1T | Caster sugar |
| to taste | Vanilla extract |
Method
1)
Mise en place:
Measure the milk in a saucepan.
Put the egg yolks into a medium bowl.
Measure 1T of sugar.
Have sieve & a bowl ready by the stove.
Have 1 wooden spoon & 1 heat-resistant spatula.
2)
Place the pan over a medium heat.
Scald until steaming.
Remove from heat just before it bubbles.
Remove any skin formed.
3)
Add sugar into the egg yolks.
Stir to mix with a spatula.
4)
Pour in a little scalded milk & stir.
Add the remaining milk gradually.
Stir continuously until fully combined.
5)
Quickly rinse out the saucepan.
6)
Return the milk & egg mixture to the clean pan.
Place over a low/medium heat.
Stir continuously with a wooden spoon.
7)
When the custard steams, it's about to thicken.
Turn down the heat.
8)
Keep stirring. Make sure to get the spoon to corners.
Remove from heat from time to time to check the consistency.
Draw the back of the spoon through the sauce.
It should coat the spoon evenly & not drop away.
Draw a clean finger down the back of the spoon,
A trail should remain.
9)
Immediately strain through a chinois.
Taste & add more sugar if necessary. (I didn't add any).
10)
Add vanilla extract.
Set aside to cool.
Place a clingfilm in direct contact with the sauce.
