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.
341,445 23.9/5 for 49 ratings
Grade this recipe: Last modified on: January 17th 2018
For 350 g, you will need:
- 0
250 ml whole milk - 1
1 vanilla pod - 2
3 egg yolks - 3
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 : These prices are only approximate.
Some recipes that use this recipe
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Source
From Gaston Lenôtre.More recipes?
This recipe uses (among others) | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Hot chocolate, Gratin Comtois, Pistachio custard tart, Sandwich bread, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Chocolate cream, Lime meringue tart, Parisian-style chocolate custard tart, Chocolate and vanilla crème brûlée, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with smoked salmon, How to succeed in making sabayon (syllabub), Salmon and spinach quiche, Hazelnut and orange cake, Quiche Lorraine, ... All |
| Vanilla pod: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Chocolate and vanilla crème brûlée, Mousse with two chocolates, Lemon Confectioner's Custard, Panettone, ... All |
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