Creme Anglaise

Crème anglaise is a light pouring custard or a custard sauce. Essentially a creme pâtissier, but looser, thinner.

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Creme Anglaise

Planning

  • Prep Time:

    15 minutes

  • Bake/Cook Time:

    15 minutes

  • Chill/Set Time:

    1 hour

  • Servings:

    3 cups

Preparation

  • Materials

    Stand Mixer with Whisk
    Mixing Bowl with Lid or Plastic Wrap
    Parchment Paper
    Saucepan
    Hand Whisk
    Spatula
    Wooden Spoon
    Sieve

  • Prep

    Set out eggs on the countertop to bring them to room temperature
    Separate the eggs

  • Oven/Stove

    Cook the custard on the stovetop

  • Shopping List

    Eggs
    Heavy Cream
    Whole Milk
    Granulated Sugar
    Vanilla

Ingredients & Steps

  • Ingredients

    Egg Yolks - 6 large
    Heavy Cream - 225ml (1 cup / 8oz) 
    Whole Milk  340ml  (1.5 cups /12floz) 
    Sugar 115g  ( 1/2 cup / 4oz) (divided)
    Vanilla Extract 5g (1 tsp) or 1 vanilla bean

  • Steps

    STEP 1:  HEAT THE MILK/CREAM
    Heat cream, milk and ¼ C sugar in the saucepan on medium. Bring up to a simmer slowly. When it starts to bubble gently, cook 1 minute then remove from heat and let set 20 minutes.

    STEP 2: CREAM THE EGGS
    Cream egg yolks with ¼ C sugar in the stand mixer

    STEP 3: TEMPER THE EGGS
    Temper the eggs pouring drizzling the hot milk into the eggs slowly while whisking on medium speed.

    STEP 4: COOK THE CUSTARD
    Pour the custard back into the saucepan and continue to cook on medium heat stirring gently and constantly until it is thick and smooth (5-10 minutes). It is ready when the custard is thick enough to coat the back of a wooden spoon. Remove from heat.

    STEP 5: STRAIN & ICE BATH
    Pour the custard through a sieve into a clean mixing bowl.
    Place the bowl in an ice bath. You need to stop it cooking or it can overcook.

    STEP 6: COOL DOWN
    Place buttered parchment paper over the mixture touching the surface.
    Cover the mixing bowl with a lid or plastic wrap.
    Cool on the counter or in the refrigerator until all of the custard is at room temperature.

    STEP 6:  Once cool (1 hour), serve or store in the refrigerator in an airtight container or cover with plastic wrap.

Notes

FLAVORING
Add a little something extra with a bit of rum, brandy, cognac or liqueur.

SERVING
Serve as a stand-a-lone dessert in a dessert glass.
Top with whipped cream (Optional)
Garnish with fresh berries, white chocolate, or mint leaves.

PAIRING
Goes well with strawberry, raspberry, or apple pie.
Drizzle over pies, cobblers,  cake, brownies, bars, or other desserts.

STORING
Store in the refrigerator in an airtight container up to 3 or 4 days.

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