Creme anglaise
Creme Anglaise is a classic custard sauce made with milk, egg yolks, and sugar, offering a rich vanilla flavor. This versatile sauce is perfect for pairing with desserts like pies and tarts, enhancing their taste and presentation.
Cook time 60 min
Prep time 15 min
Ingredients:
4 cups milk (1% fat)2 tsp vanilla extract
8 yolks
1/3 cup sugar
1/2 cup heavy whipping cream
Creme Anglaise, also known as 'English Cream,' is a classic, velvety custard sauce that adds a touch of elegance to various desserts. Its smooth texture and rich flavor make it perfect for drizzling over pies, tarts, or poached fruit. This recipe uses minimal ingredients and is straightforward to follow, ensuring a delightful homemade sauce every time.
Instructions:
- Separate the egg yolks from the whites. Place the egg yolks in a medium bowl and set aside. You won't need the egg whites for this recipe.
- In a medium saucepan, combine the milk and vanilla extract. Place the saucepan over medium heat and warm the mixture until it just begins to simmer. Do not let it boil.
- While the milk is heating, add the sugar to the bowl with the egg yolks. Using a whisk, beat the yolks and sugar together until the mixture becomes thick and pale in color. This will help to dissolve the sugar and ensure a smooth custard.
- Once the milk has reached a simmer, remove it from the heat. Pour a small amount of the hot milk mixture (about 1/2 cup) slowly into the yolk mixture, whisking constantly as you pour. This process is called tempering and prevents the yolks from curdling.
- Continue to slowly add the rest of the hot milk mixture to the yolks, whisking constantly until fully combined.
- Pour the tempered mixture back into the saucepan. Place the saucepan over low heat. Cook, stirring constantly with a wooden spoon or a silicone spatula, until the mixture thickens slightly and coats the back of the spoon. This should take about 5-8 minutes. Be careful not to overheat, as this can cause the mixture to curdle.
- Once the custard has thickened, remove it from the heat and immediately pour it through a fine-mesh sieve into a clean bowl. This will remove any bits of cooked egg and ensure a smooth texture.
- Stir in the heavy whipping cream until fully incorporated. This will add richness and a smooth texture to your creme anglaise.
- Allow the creme anglaise to cool to room temperature. Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 1-2 hours.
- Serve creme anglaise as a sauce over your favorite desserts, such as fruit tarts, chocolate cake, or fresh berries. It can also be used as a base for making ice cream or other dessert sauces.
Creme Anglaise is a versatile and luscious sauce that enhances the flavors of many desserts. By carefully following these tips and steps, you will create a rich and irresistibly smooth custard that is sure to impress. Enjoy your homemade Creme Anglaise drizzled over your favorite desserts or even as a treat on its own!
Creme anglaise FAQ:
The creme anglaise should be cooked for about 5-8 minutes over low heat, stirring constantly until it thickens slightly and coats the back of a spoon.
The custard is ready when it thickens enough to coat the back of a spoon. Ensure it does not boil, as boiling can cause the mixture to curdle.
You can substitute heavy whipping cream with half-and-half or whole milk for a lighter version, but this will affect the richness and texture of the final sauce.
Store leftover creme anglaise in an airtight container in the refrigerator for up to 3 days. To prevent a skin from forming, press plastic wrap directly onto the surface before sealing.
If the creme anglaise curdles, you can try to salvage it by blending the mixture with an immersion blender or regular blender until smooth. However, it may not achieve the silky texture of a properly made custard.
Cooking Tips:
- Use a heavy-bottomed saucepan to prevent the milk and cream from scorching.
- Stir the yolks and sugar immediately once combined to prevent the sugar from 'cooking' the yolks.
- Cook the mixture over medium-low heat and stir constantly to avoid curdling.
- Use a cooking thermometer to ensure the mixture reaches the proper temperature (around 170-175°F or 77-80°C) without overheating.
- Strain the custard through a fine-mesh sieve after cooking to remove any lumps for a perfectly smooth finish.
Nutrition Facts
12 ServingsCalories 130kcal
Protein 4.81g
Carbohydrates 10g
Fiber 0.00g
Sugar 10g
Fat 8g
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