One Egg Anglaise
320 milkBring milk and vanilla to a simmer in a small pot.
1/2 vanilla pod
55 g castor sugar
6 g potato starch
1 g salt
20 g unsalted butter
Remove from heat and allow to infuse for half an hour.
Cream egg, sugar, starch and salt in a bowl.
Temper egg mix with milk and return to heat.
Stir continuously with a spatula over low heat until it reaches 84ºC.
Remove from heat and stir to cool.
Add butter when it cools below 55ºC (higher temp will change butters setting properties).
Stir until combined and refrigerate.
Stir every half hour until cold to prevent skin from forming.