Crème anglaise

Crème anglaise

By
From
Best Kitchen Basics
Serves
4-6
Photographer
Petrina Tinslay

Crème anglaise, English cream, vanilla custard. Who cares what it’s called and who stole it from whom. The fact is, it was one of the better things to come from that longstanding enmity. It is drinkable in this form but let me say that whoever decided to freeze it, is surely being rewarded by a state of Nirvana.

Serve with stewed fruit or with (very) thinly sliced banana and a sprinkling of instant coffee.

Ingredients

Quantity Ingredient
500ml full‑cream milk
2 vanilla beans, split and seeds scraped
120g caster sugar
180g egg yolks

Method

  1. Put the milk, split vanilla beans and their seeds and half the sugar in a saucepan over medium heat.
  2. Put the egg yolks in a large bowl and whisk in the remaining sugar until pale and a light mousse forms.
  3. When the milk starts to rise in the pan, whisk it into the eggs in a thin stream to avoid curdling the eggs. Whisk well and then return to the pan. Cook over low heat, stirring with a wooden spoon until it thickens (just on 80°C for the technical). A finger dragged across the back of the spoon will leave its mark. When this holds, the custard is ready.
  4. Pour the custard through a sieve into a clean bowl set over an ice bath and whisk from time to time to cool and prevent splitting.

Note

  • If the custard splits, do not persevere. There is no remedy worth eating. Give yourself a light slap and start again with fresh ingredients.
Tags:
best
kitchen
basics
mark
best
pei modern
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