Real custard sauce (crème anglaise)
For 700 g, you will need:
- 6 egg yolks
- 100 g caster sugar
- 500 ml milk
- 1 vanilla pod
Nutritional information:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Times:
Resting : 25 min.
Cooking : 13 min.
Start to finish : 50 min.
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Step by step recipe:
| Pour a tablespoon of water in the bottom of a pan (trick to prevent milk from sticking on the bottom), then pour in 500 ml milk. |  |
| Cut 1 vanilla pod in half across, then split lengthways without separating it completely (see photograph). |  |
| Scrape out the precious little vanilla seeds from inside the pod with a knife and add them to the milk, then add the pod itself. Bring to the boil, then turn off the heat, cover the pan and leave vanilla to infuse 10 minutes. |
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| Put 6 egg yolks and 100 g caster sugar in bowl, and without delay mix well using a maryse or a whisk. |  |
| Pour the hot milk onto the egg yolks + sugar mix, while beating gently. |  |
| Once it is well mixed, leave to rest so that all the froth rises back up to the surface (15 minutes about), and skim it off with a tablespoon. |  |
| Wash the pan, and pour the mixture back into it through a fine strainer to eliminate any small impurities which are left. |  |
| Put on medium heat, and cook while stirring continuously, scraping the bottom of the pan with a maryse or a spatula. To start with you will notice that the mixture doesn't "glaze" the maryse or the spatula. |
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| But when custard is cooked, it "glazes" the spatula. This happens after about 10 minutes. Be careful during cooking: the custard should never boil, otherwise it will go lumpy... If unfortunately this happens to you, take off the heat immediately and mixer for a few seconds. When ready, take off the heat and plunge the bottom into a little cold water (in the sink will do fine) to stop cooking, leave to cool, stirring from time to time. Keep in the refrigerator in a sealed container. |
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Remarks:
Your crème anglaise will be better if you use full-cream milk.If you have too many egg whites, you can make meringues or financiers with them.
Recipes which use it: 8
Of which: |  |  |  |  |
| Rice pudding (riz au lait) | Pears in red wine with blackcurrant | European glass | Sautéed pears with custard and orange syrup | Pears and caramelised walnut samosas |
Search the recipes.Source:
From Gaston Lenôtre.Last modified on: October 13th 2010
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Your 2 comments or questions on this recipe:
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Would it be better to make this recipe or confectioner's custard to fill macarons?
Comment #1 posted on may 6th 2012 at 01:44 by Bek.
This recipe is too much liquid for a macaroon filling, you should better use confectioner's custard.
Comment #2 posted on may 6th 2012 at 10:01 by jh.
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