Crème anglaise

Crème anglaise

By
From
New Classics
Makes
650 ml
Photographer
Mark Roper

Crème anglaise is basically custard. It may seem old-fashioned to make your own custard, but it is an essential part of a chef’s artillery. From the four basic ingredients of milk, cream, sugar and egg yolks, pure magic happens. It adds a decadent finishing touch when served as a sauce to accompany simple fresh berries or churned into a luxe ice cream.

Ingredients

Quantity Ingredient
250ml milk
250ml thickened cream
1 vanilla bean, split and seeds scraped out
100g caster sugar
100g egg yolks

Method

  1. Combine the milk and thickened cream in a saucepan with the vanilla bean and seeds and bring to a simmer over medium heat.
  2. In a large mixing bowl, whisk the caster sugar into the egg yolks until the mixture is pale and thick.
  3. Pour one-third of the hot milk mixture into the egg yolk mixture, whisking constantly. This ‘tempers’ or stabilises the egg yolk. If you add all the hot liquid at once, the yolks could ‘shock’ and curdle.
  4. Pour the egg yolk mixture back into the pan with the milk and cream and place over medium heat. Stir constantly but gently and slowly with a wooden spoon, using a figure-eight movement, until the mixture begins to thicken and the bubbles disappear.
  5. To test whether the crème anglaise is ready, lift the wooden spoon from the mixture and draw a line with your finger across the back of it. If the line remains distinct without liquid running into it for several seconds, it’s ready. If you are unsure, use a thermometer and when the temperature reaches 80°C, it’s ready.
  6. Pour the crème anglaise into a bowl and place it over a larger bowl half-filled with iced water, to arrest the cooking. You will notice a slightly ‘scrambled’ appearance on the base of the pan. This indicates that the crème anglaise is cooked properly. Stir the anglaise regularly as it cools.
  7. Once cooled, strain through a sieve into a bowl. It is now ready to serve or use as directed in your recipe. You can store the crème anglaise in the refrigerator for several days.
Tags:
Philippa
Phillipa
Sibley
European
restaurant
chef
high
end
fine
dining
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