Classic Crème Anglaise: The Perfect Pouring Custard

Name: Classic Crème Anglaise: The Perfect Pouring Custard
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 large egg yolks; 1/4 cup granulated sugar; 1 cup whole milk; 1 cup heavy cream; 1 tablespoon vanilla extract

25 min 8 servings Medium

All Recipes

Classic Crème Anglaise: The Perfect Pouring Custard

Indulge in this rich and creamy classic crème anglaise, the perfect pouring custard for your desserts.

Prep

10 min

Cook

15 min

Total

25 min

Servings

Difficulty

Medium

Crème Anglaise, a classic French dessert sauce, is the epitome of elegance and simplicity. This delicate vanilla custard sauce is perfect for drizzling over cakes, fruits, or puddings, adding a touch of luxury to any dessert. The key to a perfect crème anglaise lies in its preparation. With careful attention to temperature and technique, this sauce transforms from a few basic ingredients into a silky, smooth pouring custard. Mastering the art of tempering and knowing when to remove the sauce from heat are crucial steps in achieving the ideal consistency.

Ingredients

Servings

Crème Anglaise

Instructions

Prepare the egg yolk mixture

In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Pro tip: Whisk vigorously to ensure the sugar is fully dissolved.

Heat the milk and cream

In a heavy-bottomed saucepan, combine the milk and heavy cream. Heat over medium heat until bubbles form around the edges, but do not let it boil.

Pro tip: Stir occasionally to prevent the mixture from scorching.

Temper the egg yolks

Slowly pour half of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

Pro tip: Pour the hot liquid in a thin stream while whisking continuously.

Combine and cook the custard

Return the tempered egg mixture to the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the custard thickens and reaches 180°F (82°C).

Pro tip: The custard should coat the back of a spoon when ready.

Add vanilla

Remove the saucepan from heat and stir in the vanilla extract. Continue to stir for a minute to ensure even distribution.

Pro tip: Adding vanilla off heat preserves its flavour.

Strain and cool

Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool to room temperature before serving.

Pro tip: Straining ensures a perfectly smooth custard.

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Tips & Tricks

<ul><li>Use a heavy-bottomed saucepan to prevent scorching.</li><li>Whisk constantly while heating to ensure smoothness.</li><li>If the custard curdles, blend it to recover the texture.</li></ul>

Serving Suggestions

Crème Anglaise can be prepared ahead of time and stored in the refrigerator for up to three days. Simply cover it with plastic wrap placed directly on the surface to prevent a skin from forming. This versatile custard pairs wonderfully with a range of desserts, from a simple bowl of fresh berries to a decadent slice of chocolate cake. Impress your guests with this classic sauce, and enjoy the rich, creamy flavour it adds to your favourite sweets.