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Real custard sauce (crème anglaise)

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

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Last modified on: January 17th 2018

For 350 g, you will need:

Change for: 175 g 350 g 700 g 1 kg 50 g

How long does it take?

PreparationRestingCookingStart to finish
16 min.15 min.13 min.44 min.
Preservation: Several days in the fridge, in a closed jar.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Real custard sauce (crème anglaise) : Photo of step #1In a pan, pour 250 ml whole milk and add 1 vanilla pod. 5 min.
2 Real custard sauce (crème anglaise) : Photo of step #2Bring to the boil, then turn off the heat, cover the pan and leave vanilla to infuse 10 minutes. 5 min.
3 Real custard sauce (crème anglaise) : Photo of step #3Put 3 egg yolks and 40 g caster sugar in a bowl. 4 min.
4 Real custard sauce (crème anglaise) : Photo of step #4And without delay mix well using a maryse. 2 min.
5 Real custard sauce (crème anglaise) : Photo of step #5Pour the hot milk onto the egg yolks + sugar and mix well. 3 min.
6 Real custard sauce (crème anglaise) : Photo of step #6Wash the pan, and pour the mixture back into it through a fine strainer to eliminate any small impurities which are left. 2 min.
7 Real custard sauce (crème anglaise) : Photo of step #7Put 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 min.
8 Real custard sauce (crème anglaise) : Photo of step #8But 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 #9Other way to be sure of good texture, use a thermometer and stop cooking at 180-185°F (82-85°C), never more.
10 Real custard sauce (crème anglaise) : Photo of step #10When 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. 15 min.
11 Real custard sauce (crème anglaise) : Photo of step #11When 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
53722 gr49 gr28 gr
27 %9 %5 %4 %
Per 100 g
CaloriesProteins CarbohydratesFats
1526 gr14 gr8 gr
8 %2 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 350 g : 3.09 €

Note : These prices are only approximate.

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Recipes which use this 5

Sautéed pears with custard and orange syrup
Sautéed pears with custard and orange syrup
Pistachio panna cotta with custard
Pistachio panna cotta with custard
Rice pudding (riz au lait)
Rice pudding (riz au lait)
Pears in red wine with blackcurrant
Pears in red wine with blackcurrant
European glass
European glass
Source: From Gaston Lenôtre.
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More recipes?

This recipe use (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Cramique, Celeriac soup with mustard, Hot chocolate, Sandwich bread, Fresh mint ice-cream, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Tarte Normande, Brioche Tatin, Toffee apple upside-down cake, Apple crisps, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Smoked eggs, Apple and almond gratin, Chocolate cream, Chocolate cream with a crunch, irish coffee mousse, Peach and verbena feuilleté, ... All
Vanilla podVanilla pod: You can get more informations, or check-out other recipes which use it, for example: Poaching syrup, Coconut-vanilla cream for Elsa , French custard tart, Little vanilla, clementine and chestnut verrines, Crème caramel, ... All

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