My take on the delightful and delicious English custard/sauce Creme Anglaise. Serve your Creme Anglaise warm alongside a poached pear, for example, or cold with a luscious chocolate soufflé.
Recipe for creme anglaise – vanilla sauce
My take on the delightful and luscious English cream/sauce Crème Anglaise.
Serve your Crème Anglaise warm alongside, for example, a poached pear, or cold with a delicious chocolate soufflé.
You can also chill it before churning it into ice cream with an ice cream maker. Essentially, a crème anglaise is the base for vanilla ice cream.
Servings: portion
Creme anglaise - vanilla sauce
My take on the delightful and delicious English custard/sauce Creme Anglaise. Serve your Creme Anglaise warm alongside a poached pear, for example, or cold with a luscious chocolate soufflé.
Equipment
- Cutting Board
- Saucepan
- Bowl
- dough scraper
- Pot
Ingredients
- 100 gram Whole Milk
- 200 gram Whipping Cream
- 0.5 pcs. Vanilla Pod
- 37 gram Sugar
- 75 gram Egg Yolk
Instructions
- Split the half vanilla pod and scrape out the seeds.
- Place the sugar on a cutting board and mash the vanilla seeds in a bit of it. This way, the vanilla seeds will spread, and you'll get "vanilla sugar".
- Put the cream, milk, and vanilla pod in a saucepan over medium-high heat.
- Bring it to 70-72 degrees Celsius (158-162 degrees Fahrenheit) while stirring.
- Put the sugar, egg yolks, and vanilla seeds into a bowl.
- Stir the sugar into the egg yolks with a spatula.
- Continue stirring the cream/milk mixture, so the milk doesn't burn.
- When the cream mixture is just below boiling point, pour half of it into the egg mixture and combine to form a homogeneous mixture, so the egg mixture does not coagulate/separate and turn into scrambled eggs.
- Pour the egg mixture back into the pot with the cream and stir together. Continue using the spatula to mix everything together.
- Now heat your creme anglaise while stirring over medium heat until the cream reaches 80-82 degrees Celsius (176-180 degrees Fahrenheit).
- Make sure to stir all around the pot so it doesn't burn on the bottom.
- When it (while stirring) starts to leave trails in the cream, it is almost ready.
- You can test if your creme anglaise is ready in the following way:
- Take the spatula with cream on it out of the pot and hold the spatula horizontally. Draw a line horizontally through the cream on the spatula with a finger.
- If a path forms through the cream and it doesn't run down, it is ready.
- It can be enjoyed either cold or warm.
Notes
See it in action here:
https://youtu.be/xUvLLs_l9xs
https://youtu.be/xUvLLs_l9xs