Real custard sauce (crème anglaise)
A recipe from cooking-ez.com
For 350 g, you will need:
|Preparation||Resting||Cooking||Start to finish|
|16 min.||15 min.||13 min.||44 min.|
Step by step recipe
- 1: In a pan, pour 250 ml whole milk and add 1 vanilla pod.
- 2: Bring to the boil, then turn off the heat, cover the pan and leave vanilla to infuse 10 minutes.
- 3: Put 3 egg yolks and 40 g caster sugar in a bowl.
- 4: And without delay mix well using a maryse.
- 5: Pour the hot milk onto the egg yolks + sugar and mix well.
- 6: Wash the pan, and pour the mixture back into it through a fine strainer to eliminate any small impurities which are left.
- 7: 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.
- 8: 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.
- 9: Other way to be sure of good texture, use a thermometer and stop cooking at 180-185°F (82-85°C), never more.
- 10: 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.
- 11: When cold, your crème anglaise is ready.
Your crème anglaise will be better if you use full-cream milk.
If you have too many egg whites, you can make meringues
June 19th 2021.