Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Crème Anglaise

No recipe image available.A classic, albeit basic, vanilla custard or dessert sauce used for drizzling over cakes, bread puddings, fruits, etc.

Recipe Ingredients:

2 1/2 cups milk
1 cup heavy cream
2 vanilla beans (or 2 teaspoons vanilla extract*)
8 egg yolks
3/4 cup granulated sugar

Cooking Directions:

  1. Place a medium bowl into a larger bowl filled with ice water. Place a fine mesh strainer inside the empty bowl. Set aside.
  2. Combine the milk and cream in a medium-sized saucepan.
  3. Split the vanilla bean down the center with the tip of a paring knife and scrap out as many of the seeds as possible. Place the seeds and entire vanilla pod into the milk mixture. Bring mixture just to a boil. Remove pan from the heat. Allow the mixture to stand for at least 30 minutes allowing the vanilla bean flavor to infuse into the milk. Set aside.
  4. In a medium bowl beat the yolks and sugar together until the mixture has thickened and is a pale yellow color.
  5. Remove the vanilla bean/pod. Bring the milk mixture just back to a boil.
  6. Add approximately 1/2 cup of hot milk mixture to the egg mixture to temper the yolks, mixing while adding the hot milk. Then, while stirring constantly with a heat resistant spatula, add the egg mixture back into the pan with the remaining milk/cream mixture.
  7. Stir mixture constantly over medium-low heat until the mixture is the consistency of heavy cream or until you can draw a line with your finger along the back of the spoon and have the mixture leave a trail. If the mixture stays separated and leaves a distinct path without the two sides running together the cream is finished.
  8. Immediately strain the finished cream through a fine mesh strainer into the iced bowl. *If using vanilla extract add it now. Stir occasionally until cooled. Store tightly covered for up to 2 days in the refrigerator.

Makes about 4 cups.