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Hello foodies,
This recipe is a classic 101 of patisserie. All chefs and pastry chef must know how to make a pure, rich, vibrant “Crème Anglaise. It is often and by mistake called a custard. This has no form of starch in it and remain of a pouring viscosity has it is a sauce.
The technique of the Crème Anglaise is a basic to create ice cream and bavarois (French mousse cake). The Bavarois are used in all glaze cakes. So, if you want to know how to make a glaze cake you first need to know how to make a “Crème Anglaise correctly”.
Crème Anglaise is not difficult but tricky. The eggs yolks are used as a thickening agent and cook at 72-75°C, over 80°C they will simply scramble and it is too late.
Watch my video, and give it a try. You can use the Crème Anglaise to serve with, ice cream, pudding, pies, trifles, eggnogs, display on a plate, floating island and so on the list is grand.
Let’s go and give it a try.
Bon Appetit
Frenchy
Ingredients
Instructions
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Using a scale, measure all your ingredients (Milk 250 ml= 250 g and sugar 125 g).
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Pour your milk in a small sauce pan.
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Cut your vanilla pod in half.
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Scrape the inside of your vanilla pod to release al the little black dots.
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Place the all vanilla into the milk.
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Place the pot of vanilla and milk on the stove and gently heat it up to boiling point and switch off the heat. Leave the milk and vanilla to infuse for 5 minutes
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Meanwhile, Separate your egg yolks from the egg whites. Keep or freeze the egg whites for another recipe.
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Place the egg yolks in a clean bowl.
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Add the sugar onto the egg yolks.
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With a whisk and mix vigorously for a minute or 2.
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Or until the yolks become yellow pale.
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Add your warm milk infusion to your sweet yolks.
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Mix it all well together gently.
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Transfer it all back to the sauce pan.
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Prepare a clean bowl with a sieve to receive the Creme anglaise when cooked. It is important that you prepare it before if you are looking for it when the creme anglaise is cooked, it will be over cooked by the time to transfer it to the bowl.
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Put the sauce pan over the stove and on a low heat.
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Keep stirring the creme during the entire cooking process using a wooden spoon. It takes approximately 5 minutes to see the creme Anglaise cooking. first you will see the foam disappearing. the spoon will feel heavier on your fingers. The creme will look shiny and maybe a little steam will come out. As it cooks to 72-75C in no case the creme should start to boil or simmer. If it does it is too late you will end up with sweet scramble eggs. Which is not what we are looking for. If you never made this sauce before, you may want to use a probe thermometer or a laser thermometer to read the temperature of the cream.
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Or you go old school. you often check with your finger. Lift the spoon of the crème with your index finger drawn a line on the spoon, if the crème drips from your line the crème anglaise need more cooking. When no drips come off the line you drawn your crème anglaise is cooked.
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Once cooked do not wait and straight away pass it through a sieve into a clean bowl. It cools down your Creme anglaise straight away, stop the cooking process and catch your vanilla pod.
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Cool down the creme Anglaise by "vanning" moving the creme anglaise with a spoon. and place in the fridge.
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Check if it is coating a spoon and if it does well well well done. Keep it in the fridge until you need it. I recommend to use it on the day but you will be fine with making it 48 hours in advance. Pour it on your favorite dessert or serve it aside, add some essence or alcohol and enjoy it as much as i do. Happy cooking Frenchy.
