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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
3.10 €
350 g
4 IngredientsLast modified on: January 17th 2018
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: 355 grams
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 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.
Source: From Gaston Lenôtre.
How much will it cost?
- For 350 g : 3.10 €
Change currency:
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 cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).
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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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Norman flambéed apples
Apples sautéed in butter and sugar, then flambéed in Calvados (from Normandy) and served with real custard.
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This recipe uses (among others)
Whole milk
Like these other recipes: Caramel semolina pudding with raisins, Polenta with beetroot tops, Chocolate cream with a crunch, irish coffee mousse, Pear and chocolate tart with a hint of mint, Canadian rice pudding, ... See them all 69
Caster sugar
Like these other recipes: Brioche galette, Hazelnut and orange cake, Cooking sugar, Mini palmiers, Chocolate rolls (petits pains), ... See them all 375
Egg yolk
Like these other recipes: Spaghetti Carbonara, Apple confectioner's custard, Crusty cockle tart, Blackcurrant, vanilla and lime verrine , Peach and verbena feuilleté, ... See them all 76
Vanilla pod
Like these other recipes: Poaching syrup, Crème brulée, Rice pudding with fruit and nuts, Cannelés, Little vanilla, clementine and chestnut verrines, ... See them all 35
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