Crème Anglaise
How to Make Perfect Crème Anglaise
How to Make Perfect Crème Anglaise
Crème Anglaise is a classic French custard sauce that is a staple in pastry and dessert making. It is made with simple ingredients: milk, cream, egg yolks, and sugar. The sauce is cooked gently to achieve a smooth and silky texture, and it is often flavoured with vanilla. Its rich but delicate flavour makes it a perfect complement to many desserts (see here https://kookssecrets.com/2023/12/31/creme-brulee/.)
Crème Anglaise is its versatility
One of the key features of Crème Anglaise is its versatility. It can be served warm or cold and pairs beautifully with a wide range of dishes. Pour it over desserts like cakes, puddings, or tarts to add moisture and creaminess. It is also a common accompaniment to warm desserts such as molten chocolate cakes or steamed puddings, where the contrast between hot and cold enhances the experience (see here https://kookssecrets.com/category/pastry-and-desserts/).
This custard sauce is also a popular base for other recipes. It is often churned to make ice cream, giving the frozen dessert its creamy texture and rich taste. Additionally, it can be used as a filling or layer in trifles and other layered desserts. Its light consistency allows it to blend easily with other components, making it ideal for creating balanced, sophisticated sweets.
Crème Anglaise
Equipment
- 1 Pot (thick base)
- 1 Pairing knife
- 1 Scale
- 1 sieve
Ingredients
- 6 each egg yolks
- 150 grams Caster/Fine Sugar
- 250 ml Full Cream Milk Long life milk is a good option here as it is more stable in cooking.
- 250 ml Cream
- 1 each Vanilla Pod Split and Scraped
Instructions
Getting ready…
- Weigh and measeure all ingredients
- Separate the egg yolks from the egg whites (whites can reserved and frozen for later use).
- Split and scrape the vanilla seeds.
- Put the milk in a suitable-sized pot with the vanilla seeds, and vanilla pod. only add half of the sugar to help prevent the milk mixture from catching and burning on the bottom of the pan, then heat milk/cream mixture to just below boiling point.
- In a bowl, whisk egg yolks and the remaining sugar to combine well.
- Pour on the hot milk, whisking constantly.
Cooking the cream mix – Note during cooking, it is very easy to split the mixture – this resembles scrambled egg, so be careful…
- For this part we switch from whisk to using a wooden spoon to stir…..Two ways we can cook the Milk and Egg mixture if you are brave you can place the mix in to a clean pan directly on to a low heat and stir continuously until the mix becomes thick. or …..First time making this may be safer – Place the bowl over a pot of simmering water and cook the mixture, stirring gently until it thickens enough to coat the back of a spoon.
- Take care not to allow the anglaise sauce to get too hot as it will over-coagulate and the sauce will separate.
- Remove from the heat, strain, cool and cover with cling wrap before placing in the fridge.
- Serve with sweet pies, puddings , bases for icecream and soufle
Notes
Flavouring your Creme Anglaise
Crème Anglaise can be adapted to suit various flavours and ingredients. For instance, it can be infused with spices like cinnamon or cardamom, citrus zest, or even coffee to complement specific desserts. Chocolate can also be added to create a rich chocolate custard sauce. This adaptability ensures it remains a go-to choice for pastry chefs and home bakers alike.
The sauce’s simplicity belies its elegance and versatility. Whether drizzled over fresh fruit or used as a base for elaborate creations, Crème Anglaise enhances both the flavour and presentation of desserts. It is a timeless element of French cuisine that continues to inspire and elevate sweet dishes around the world.
With its smooth texture and delicate sweetness, Crème Anglaise is more than just a sauce—it is a canvas for creativity. From classic pairings to modern interpretations, it offers endless possibilities to enhance the joy of dessert-making and eating.
Ben & Jerry’s: An Ice Cream Legacy of Joy - Kooks Secrets
[…] Ben & Jerry’s quickly became famous for its creative and chunky combinations, such as Cherry Garcia, Phish Food, and Chocolate Chip Cookie Dough. These were more than just catchy names. Each tub was hand-packed with big pieces of cookies, brownies, or fruit, which helped set their ice cream apart from smoother, more traditional brands. The iconic packaging features a cheerful Holstein cow against a green Vermont field, implying that all dairy was sourced locally. However, as demand soared, the company began sourcing milk from outside Vermont, sparking a credibility issue among some fans who expected 100% local ingredients. (Crème Anglaise). […]