French Custard cream (Crème Anglaise)

Master the classic French custard with our Crème Anglaise recipe. This velvety, vanilla-infused sauce is a staple in dessert cuisine, offering a rich and creamy texture that pairs wonderfully with a variety of desserts like fruit tarts, puddings, or simply poured over a warm slice of cake. Its delicate balance of sweetness and vanilla essence makes it a versatile and elegant addition to any dessert spread.

(1)

Preparation 4 min
Baking 11 min
Servings For 4 persons
Level Intermédiaire

Ingredients

Milk : 45 centiliters
Caster sugar : 40 grams
Vanilla sugar : 2 tablespoons
Egg yolk : 5
Vanilla bean : 1

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Preparation steps

Step 1
In a saucepan, bring the milk to the boil and add the incised pod and vanilla seeds.
Step 2
Place the egg yolks, sugar and vanilla sugar in a bowl and whisk briskly until the mixture whitens.
Step 3
When the milk boils, add it gradually to the egg/sugar mixture. When the mixture is smooth, pour it back into the saucepan over medium heat.
Step 4
Keep stirring constantly to thicken the cream. When this happens, remove from heat and continue stirring to stop the cooking.
(It's important not to let the cream boil.)
Step 5
Chill until ready to serve.

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