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.
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
Tried this recipe?Let us know how it was!