Crème Anglaise or English cream is a sweet pourable custard used as a sauce or to brighten up a dessert. In this video I’ll show you how to make a rich, creamy and perfectly sweet Crème Anglaise Recipe. It’s a vanilla flavoured mix of egg yolks, sugar, milk and cream, that’s quick and easy to make just by following a few steps. Let me know what dessert would you like to pair it with!
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● Ingredients:
½ cup (125g) milk
½ cup (125g) cream
two large egg yolks (50g)
3 tbsp (40g) granulated sugar
vanilla
● Steps:
1. Mix egg yolks and sugar. Set aside.
2. Heat the milk and cream over medium heat. Add the vanilla.
3. Pour the milk and cream over the egg yolks and sugar, gradually. Continue mixing so that you won’t curdle the mixture.
4. Mix with a spatula, scraping the saucepan at the same time. Cook on medium-low heat until it reaches 181-183°F (83-84°C).
5. It’s ready when it’s coating the back of the spoon and it leaves a path when finger drawn across.
6. Strain and cool it down quickly in an ice bath to prevent overcooking.
● Tips:
1. I highly recommend straining the mix before cooking it in case of egg yolk lumps.
2. For the same reason, make sure to scrape thoroughly the bottom of the saucepan.
3. With crème anglaise, you want to keep the custard runny.
3. Crème Anglaise can be used as a sauce for a soufflé, French toast, in a mousse, Floating Island, icecream and many, many others.
Your Crème Anglaise Recipe is ready! Enjoy!
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