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.
Last modified on: January 17th 2018
Keywords for this recipe:For 350 g, you will need:
- 1
250 ml whole milk - 2
1 vanilla pod - 3
3 egg yolks - 4
40 g caster sugar - Total weight: 353 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 16 min. | 15 min. | 13 min. | 44 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 5 min.
Bring to the boil, then turn off the heat, cover the pan and leave vanilla to infuse 10 minutes.
Stage 3 - 4 min.
Put 3 egg yolks and 40 g caster sugar in a bowl.
Stage 4 - 2 min.
And without delay mix well using a maryse.
Stage 5 - 3 min.
Pour the hot milk onto the egg yolks + sugar and mix well.
Stage 6 - 2 min.
Wash the pan, and pour the mixture back into it through a fine strainer to eliminate any small impurities which are left.
Stage 7 - 8 min.
Stage 8
Stage 9
Other way to be sure of good texture, use a thermometer and stop cooking at 180-185°F (82-85°C), never more.
Stage 10 - 15 min.
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.
Stage 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.
If you have too many egg whites, you can make meringues or financiers with them.
Keeping
Several days in the fridge, in a closed jar.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 537 Kcal or 2,248 Kj | 22 gr | 49 gr | 28 gr |
| 27 % | 9 % | 5 % | 4 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 152 Kcal or 636 Kj | 6 gr | 14 gr | 8 gr |
| 8 % | 2 % | 1 % | 1 % |
How much will it cost?
- For 350 g : 3.09 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
37K1 38 min.
Caramelized brioche with pear and kiwi
This "classy restaurant" style dessert consists of a sort of dish made of caramelized brioche filled with a mix of pear compote and kiwi salad with vanilla, served surrounded by real custard (crème anglaise).
85K 15 45 min.
Individual charlottes with morello cherries
The French "griottines" are delicious little wild morello cherries, stoned and macerated in a Kirsch syrup, used here in individual vanilla charlottes.
176K 15 4 hours 49 min.
Bavaroise cream
A "bavaroise" is made with custard, set with gelatin after cooking, and with whipped cream added once it has cooled. This makes a delicious, smooth cream that can be used to create many different desserts.
5,919 40 min.
Source
From Gaston Lenôtre.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Coffee custard, Lime confectioner's custard (pastry cream), Sandwich bread, Chocolate cream with a crunch, irish coffee mousse, Cannelés, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Peach and verbena feuilleté, Lemon tart, Pancake batter, Caramel rice pudding, Vanilla sugar, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Panettone, Lime confectioner's custard (pastry cream), Flognarde, Pain perdu, Fish in white wine, ... All |
 | Vanilla pod: You can get more informations, or check-out other recipes which use it, for example: Crème brulée, How to use a vanilla pod effectively, Vanilla ice cream, 4 pears salad with vanilla, Lemon Confectioner's Custard, ... All |
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Your 2 comments or questions on this recipe
- This recipe is too much liquid for a macaroon filling, you should better use confectioner's custard.Posted by jh may 6th 2012 at 10:01 (n° 2)
- Would it be better to make this recipe or confectioner's custard to fill macarons?Posted by Bek may 6th 2012 at 01:44 (n° 1)
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