CREME ANGLAISE ( VANILLA CUSTARD SAUCE)
A rich silky vanilla custard sauce to serve with poached fruits, cakes and puddings, creme anglaise is very easy to make. But remember, once the egg yolks are added, the sauce must never come to a boil or the eggs will curdle. It is useful to have on hand a large bowl filled with ice cubes into which you can plunge the saucepan and stop the cooking immediately.
Provided by Bev I Am
Yield 2 1/2 cups
Number Of Ingredients 5
- 1 1/2 cups milk
- 1/2 cup heavy cream (or whipping cream)
- 1/2 vanilla beans, split legthwise or 1 teaspoon vanilla extract
- 4 large egg yolks
- 1/2 cup sugar
- Pour the milk and cream into to medium-sized saucepan.
- If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
- Heat the milk until bubbles appear around the edge.
- Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
- Remove and discard the bean.
- Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
- Starting with a few tablespoons, very gradually stir in the hot milk.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
- Be very careful not to let the custard come to a boil or it will curdle.
- Allow the custard to cool completely and refrigerate.
- Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
- Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.
- 3 cups whole milk
- 1 1/2 cups sugar
- 1/4 teaspoon table salt
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
- In a medium saucepan, combine milk, salt, and half the sugar (1/4 cup plus 2 tablespoons) over medium-high heat. Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, about 2 minutes (do not let boil). Remove from heat; cover and let stand 30 minutes.
- In a medium mixing bowl, whisk the egg yolks with remaining sugar (1/4 cup plus 2 tablespoons).
- Use ladle to pour a small amount of the hot milk mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add another ladle of milk mixture, and whisk to combine. Pour this mixture into remaining cream mixture in the pan. Cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon and registers 170 degrees on an instant-read thermometer, about 5 to 7 minutes.
- Strain through a fine sieve into a medium bowl (to remove the vanilla pod and any cooked bits of egg) in an ice-water bath. Let stand until cold, stirring occasionally.
CREME ANGLAISE (VANILLA CUSTARD SAUCE)
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1 vanilla bean, scraped
- 4 large egg yolks
- 2 tablespoons Jamaican rum
- In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
- In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
- Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.
Top Asked Questions
What is crème anglaise?Crème anglaise ( French for "English cream") is a light pouring custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk often flavoured with vanilla. Its name may derive from the prevalence of sweet custards in English desserts .
How do you make thick Creme anglaise sauce?Very slowly, pour the hot milk into the egg and sugar mixture while whisking constantly. Don't add the milk too fast or the eggs will cook, and you don't want that. Return the custard to the double-boiler and gently heat, stirring continuously, until it reaches 185 F. The creme anglaise will be thick, but still pourable.
Can Creme anglaise be reheated?The beauty of keeping this easy creme anglaise covered in the fridge is it’s always ready to roll as it can be both be served hot and cold. It can be reheated by placing it over a Bain-marie or very carefully over low heat while constantly stirring. Take care when reheating because you don’t want to ‘cook’ the eggs causing them to curdle.
What is the best way to avoid Creme anglaise curdling?What’s the best way to avoid curdling? The crux of making creme anglaise is cooking the sauce just enough, but not too much, as there is a fine line between a thick and decadent sauce and sweet creamy scrambled eggs.
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- Preheat the oven to 350°. Butter and flour a 10-inch springform pan. In a large bowl, whisk the almond flour with the all-purpose flour, grated orange zest, a pinch of salt and 1/2 cup of the sugar. Add the eggs and whisk well.
- In a large bowl, using a handheld mixer, beat the egg whites with a pinch of salt until soft peaks form. Gradually beat in the remaining 1/2 cup of sugar and beat until the egg whites are firm and glossy, about 2 minutes. Fold one-third of the beaten egg whites into the almond-flour mixture. Fold in the remaining egg whites until just incorporated.
- Scrape the batter into the prepared pan and bake for about 30 minutes, until the cake is puffed and golden brown on top and a toothpick inserted into the center comes out with a few moist crumbs still attached. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
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- Scrape and seed a vanilla bean into a saucepan with milk and cream. Bring to a simmer. Remove from the heat. In a medium bowl, add yolks and sugar. Whisk together until combined. Very, very slowly add some of the milk/cream mixture, while whisking constantly. By slow, I mean like a trickle. You do not want to scramble your eggs.
- When you have all of the milk into the yolk mixture, pour it back into the saucepan. Put it back on the stove over low heat. Cook until it thickens, about 5 minutes, stirring constantly. You will know that it is ready when you dip a wooden spoon into the mixture and it coats the spoon. And when you swipe your finger across, the line stays. Pour the creme anglaise through a fine sieve.
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- Put egg yolks in a bowl and whisk in about 1/2 cup hot milk mixture, then pour egg mixture back into pan and whisk to blend. Cook, stirring with a flexible, heatproof spatula over medium-low heat until custard reaches 160° on an instant-read thermometer and thickens noticeably, 5 to 8 minutes. Remove from heat. Add chocolate and whisk until melted and smooth. Stir in vanilla.
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