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.
341,441 23.9/5 for 49 ratings
Grade this recipe:

Last modified on: January 17th 2018

For 350 g, you will need:

Change these quantities to make: 175 g 350 g 700 g 1 kg 50 g

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
16 min.15 min.13 min.44 min.
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Step by step recipe


Stage 1 - 5 min.
Real custard sauce (crème anglaise) : Photo of step #1
In a pan, pour 250 ml whole milk and add 1 vanilla pod.

Stage 2 - 5 min.
Real custard sauce (crème anglaise) : Photo of step #2
Bring to the boil, then turn off the heat, cover the pan and leave vanilla to infuse 10 minutes.

Stage 3 - 4 min.
Real custard sauce (crème anglaise) : Photo of step #3
Put 3 egg yolks and 40 g caster sugar in a bowl.

Stage 4 - 2 min.
Real custard sauce (crème anglaise) : Photo of step #4
And without delay mix well using a maryse.

Stage 5 - 3 min.
Real custard sauce (crème anglaise) : Photo of step #5
Pour the hot milk onto the egg yolks + sugar and mix well.

Stage 6 - 2 min.
Real custard sauce (crème anglaise) : Photo of step #6
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.
Real custard sauce (crème anglaise) : Photo of step #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.

Stage 8
Real custard sauce (crème anglaise) : Photo of step #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.

Stage 9
Real custard sauce (crème anglaise) : Photo of step #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.
Real custard sauce (crème anglaise) : Photo of step #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.

Stage 11
Real custard sauce (crème anglaise) : Photo of step #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.

Keeping:

Several days in the fridge, in a closed jar.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
537 Kcal or 2,248 Kj22 gr49 gr28 gr
27 %9 %5 %4 %
Per 100 g
Energetic valueProteins CarbohydratesFats
152 Kcal or 636 Kj6 gr14 gr8 gr
8 %2 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Some recipes that use this recipe

Pears in red wine with blackcurrant
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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Pears and caramelised walnut samosas
Pears and caramelised walnut samosas

Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
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Apple Tatin Terrine

Imagine a sweet terrine, made of layers of apples with sugar, cooked slowly in the oven until caramelized. Serve warm in slices with custard.
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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).
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Confit of quinces in Macvin
Confit of quinces in Macvin

In this simple recipe, the sliced quinces are gently stewed in Jura Macvin until melting and caramelized. Served with real custard, this gives a delightful contrast of flavour and colour.
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See all recipes that use it

Source

From Gaston Lenôtre.

More recipes?

This recipe uses (among others)
Whole milkWhole milk: You can get more informations, or check-out other recipes which use it, for example: Italian hot chocolate , Celeriac soup with mustard, Pear and chocolate tart with a hint of mint, Cream of cauliflower soup with smoked haddock , Cramique, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apricot blancmange, Profiteroles, Chocolate cream, Lemon and grated apple tart, Sandwich bread, ... All
Egg yolkEgg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Household cake (Gâteau de ménage), Smoked eggs, Chaud-froid of grapefruit, pineapple and lime custard , Sicilian Epiphany Pie, ... All
Vanilla podVanilla pod: You can get more informations, or check-out other recipes which use it, for example: Paris flan filling, Crème brulée, Rum babas, Vanilla ice cream, Confit Victoria pineapple with honey and spices, ... All

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