Crème Anglaise (VIDEO)
Also commonly referred to as "English cream," Crème Anglaise is a classic vanilla custard sauce and popular French dessert. Made with just egg, milk, sugar, and vanilla, this delicious and easy-to-make French cream is the perfect complement to your desserts whether you pour it, drizzle it or drink it on its own!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Whole Milk (3% fat)
- 40 g Granulated sugar
- 60 g Egg yolk (approx. yolk of 3 eggs)
- 2 teaspoon Vanilla bean paste (or vanilla extract)
Instructions
- 1
In a large enough bowl, with the help of a Hand whisk, whisk together sugar, egg yolk and the vanilla until slightly fluffy for about 1-2 minutes.
- 2
Bring milk to simmering in a saucepan on medium heat. Make sure it is simmering but not boiling.
- 3
Pour the warm milk mixture over the egg yolk mixture slowly while whisking vigorously with a Hand whisk. This stage is effectively tempering the egg yolks.
- 4
Pour the mixture back into the saucepan and cook on medium heat until temperature reached 82C / 180F.
- 5
Remove the cream from the stove as soon as cream reaches the desired temperature. Do not cook it further as the mixture will curdle.
- 6
Use the cream according to the recipe. Any leftover can be refrigerated for 2-3 days.