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
8
Difficulty
Medium
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.
Tips & Tricks
- Use a heavy-bottomed saucepan to prevent scorching.
- Whisk constantly while heating to ensure smoothness.
- If the custard curdles, blend it to recover the texture.
Frequently Asked Questions
What is crème anglaise?
Crème Anglaise is a classic French vanilla custard sauce used as a pouring custard for desserts.
How do I prevent crème anglaise from curdling?
Temper the egg yolks by slowly adding hot milk while whisking constantly, and never let the custard boil.
At what temperature should crème anglaise be cooked?
Cook the custard to 180°F (82°C), where it should coat the back of a spoon.
What should I do if my crème anglaise curdles?
If it curdles, immediately blend it with an immersion blender until smooth.
How long can crème anglaise be stored?
Store it in the refrigerator for up to three days, covered with plastic wrap directly on the surface.
Serving Suggestions
Nutrition per serving
150
Calories
2g
Protein
11g
Fat
12g
Carbs
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