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.
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Preparation 4 min
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Baking 11 min
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Servings For 4 persons
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Level Intermédiaire
Ingredients
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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.
Ingredients
- Milk : 45 centiliters
- Caster sugar : 40 grams
- Vanilla sugar : 2 tablespoons
- Egg yolk : 5
- Vanilla bean : 1
Preparation steps
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In a saucepan, bring the milk to the boil and add the incised pod and vanilla seeds.
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Place the egg yolks, sugar and vanilla sugar in a bowl and whisk briskly until the mixture whitens.
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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.
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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.) -
Chill until ready to serve.