Real custard sauce (crème anglaise)

Step by step recipe:

  1. 5 min.Real custard sauce (crème anglaise) : Photo of step #1
    In a pan, pour 250 ml whole milk and add 1 vanilla pod.
  2. 5 min.Real custard sauce (crème anglaise) : Photo of step #2
    Bring to the boil, then turn off the heat, cover the pan and leave vanilla to infuse 10 minutes.
  3. 4 min.Real custard sauce (crème anglaise) : Photo of step #3
    Put 3 egg yolks and 40 g caster sugar in a bowl.
  4. 2 min.Real custard sauce (crème anglaise) : Photo of step #4
    And without delay mix well using a maryse.
  5. 3 min.Real custard sauce (crème anglaise) : Photo of step #5
    Pour the hot milk onto the egg yolks + sugar and mix well.
  6. 2 min.Real custard sauce (crème anglaise) : Photo of step #6
    Wash the pan, and pour the mixture back into it through a fine strainer to eliminate any small impurities which are left.
  7. 8 min.Real custard sauce (crème anglaise) : Photo of step #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. Real custard sauce (crème anglaise) : Photo of step #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. Real custard sauce (crème anglaise) : Photo of step #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. 15 min.Real custard sauce (crème anglaise) : Photo of step #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. Real custard sauce (crème anglaise) : Photo of step #11
    When cold, your crème anglaise is ready.

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: 11

, of which:
Rice pudding (riz au lait)
Rice pudding (riz au lait)
Caramelized brioche with pear and kiwi
Caramelized brioche with pear and kiwi
Warm apple feuillantines
Warm apple feuillantines
Apple Tatin Terrine
Apple Tatin Terrine
Norman flambéed apples
Norman flambéed apples

Source:

From Gaston Lenôtre.

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