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?
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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: Naan, Hearty potato and ham gratin, Cannelés, Bourguignon potatoes , Yeast-based flaky dough (for croissants), ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Raspberry muffins, Kouign-amann brioche, Gravlax, Almonds pyramids, Lemon and grated apple tart, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Eggs Comtoise, Pistachio confectioner's custard, Dauphinoise potatoes with Serano ham, Gâteau Breton (Brittany butter cake), Fruit crémeux, ... All |
 | Vanilla pod: You can get more informations, or check-out other recipes which use it, for example: Chantilly rice pudding, Paris flan filling, Crème brulée, Mousse with two chocolates, Confectioner's custard (Crème pâtissière, or French pastry cream), ... 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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