Crème Anglaise Recipe
Classic Crème Anglaise is a smooth, velvety vanilla custard sauce made from egg yolks, sugar, milk, and vanilla. Perfect as a light dessert topping or accompaniment to cakes, fruits, and puddings, this elegant sauce is gently cooked on the stovetop to achieve a creamy, flavorful texture without curdling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Approximately 300 ml (about 1 1/4 cups) 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
Crème Anglaise Ingredients
- 250 g Whole Milk (3% fat)
- 40 g Granulated sugar
- 60 g Egg yolk (approx. yolk of 3 eggs)
- 2 teaspoon Vanilla bean paste (or vanilla extract)
Instructions
- Whisk egg yolks, sugar, and vanilla: In a large enough bowl, use a hand whisk to combine the granulated sugar, egg yolks, and vanilla bean paste. Whisk vigorously until the mixture becomes slightly fluffy, about 1 to 2 minutes.
- Heat the milk: Pour the whole milk into a saucepan and heat it over medium heat until it reaches a simmer. Make sure not to boil the milk; it should just start bubbling around the edges.
- Temper the egg yolks: Slowly pour the warm milk into the egg yolk mixture while continually whisking vigorously by hand. This gradual mixing prevents the egg yolks from cooking too quickly and curdling.
- Cook the custard: Transfer the combined mixture back into the saucepan and place it over medium heat. Stir constantly and cook until the custard thickens slightly and reaches a temperature of 82°C (180°F), which ensures proper cooking without curdling.
- Remove from heat: Once the custard reaches the desired temperature, immediately remove the saucepan from the stove to prevent overcooking and curdling of the mixture.
- Use or store: Use the crème anglaise warm or chilled as a delicious sauce for your desserts. Any leftover custard should be stored in the refrigerator and used within 2 to 3 days.
Notes
- Use fresh eggs for best flavor and texture.
- Constant whisking during the tempering and cooking process prevents curdling.
- Vanilla bean paste provides a more intense vanilla flavor and visible vanilla specks, but vanilla extract is a good substitute.
- Do not let the custard boil, as this will cause the eggs to scramble.
- Check temperature with a kitchen thermometer for perfect consistency.
- If the custard curdles, you may strain it to remove lumps but the texture will be compromised.
- Refrigerate leftover crème anglaise in an airtight container for up to 3 days.
Keywords: Crème Anglaise, Vanilla Custard Sauce, French Dessert Sauce, Egg Custard Sauce, Classic Dessert Sauce
Find it online: https://kochenmitviktoria.com/creme-anglaise-recipe/
