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.
45 min.
Easy
175 g
4 IngredientsLast modified on: January 17th 2018
For 175 g, you will need:
- 1
125 ml whole milk - 2
½ vanilla pod - 3
2 egg yolk - 4
20 g caster sugar - Total weight: 180 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 15 min.
Cooking: 15 min.
All in all: 45 min.
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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 2 egg yolk and 20 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.
Source: From Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 20 RDI=2 % | 10 RDI=2 % | 270 RDI=10 % | 1,120 RDI: 10 % |
| Per 100 g | 6 RDI=2 % | 10 RDI=1 % | 7 RDI=1 % | 150 RDI=8 % | 640 RDI: 8 % |
How much will it cost?
- For 175 g : 1.55 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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Pears in red wine with blackcurrant
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).
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Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
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Pistachio panna cotta with custard
In this dessert, the pistachio panna cotta is teamed with real vanilla custard and topped with a few caramelised pistachios.
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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).
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This recipe uses (among others)
Whole milk
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Caster sugar
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Egg yolk
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Vanilla pod
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