|Preparation||Resting||Cooking||Start to finish|
|16 min.||15 min.||13 min.||44 min.|
|1||In a pan, pour 250 ml whole milk and add 1 vanilla pod.||5 min.|
|2||Bring to the boil, then turn off the heat, cover the pan and leave vanilla to infuse 10 minutes.||5 min.|
|3||Put 3 egg yolks and 40 g caster sugar in a bowl.||4 min.|
|4||And without delay mix well using a maryse.||2 min.|
|5||Pour the hot milk onto the egg yolks + sugar and mix well.||3 min.|
|6||Wash the pan, and pour the mixture back into it through a fine strainer to eliminate any small impurities which are left.||2 min.|
|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.||15 min.|
|11||When cold, your crème anglaise is ready.|
For 350 g : 3.09 €
|Whole 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 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 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 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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