Introduction

Creme Anglaise is a classic French custard sauce that serves as a versatile accompaniment for a variety of desserts. Its silky texture and rich flavor make it a beloved choice for drizzling over cakes, fruits, or serving alongside ice creams. The simplicity of the ingredients belies the depth of flavor, making it a must-try for both novice and experienced cooks alike.

Detailed Ingredients with measures

– Heavy cream: 2 cups
– Milk: 1 cup
– Granulated sugar: 3/4 cup
– Egg yolks: 6 large
– Vanilla bean: 1 (or 1 tablespoon pure vanilla extract)
– Pinch of salt: to taste

Prep Time

The preparation time for this delicious Creme Anglaise is approximately 10 minutes. This quick window allows you to gather and measure the ingredients while getting everything ready for cooking.

Cook Time, Total Time, Yield

The cooking time takes about 15 minutes, resulting in a total time of 25 minutes from start to finish. This recipe yields approximately 2 cups of rich, velvety Creme Anglaise, perfect for serving with your favorite desserts.

Detailed Directions and Instructions

Prepare the Egg Yolks

Start by separating the egg yolks from the egg whites. Place the yolks in a mixing bowl and set the whites aside for another use.

Whisk the Egg Yolks

Using a whisk, beat the egg yolks in the bowl until they become light and creamy in color.

Combine Sugar and Egg Yolks

Gradually add sugar to the egg yolks while continuing to whisk until the mixture is well combined and slightly thickened.

Heat the Milk

In a saucepan, gently heat the milk over medium heat until it just begins to simmer. Do not let it boil.

Temper the Egg Mixture

Slowly pour a small amount of the hot milk into the egg yolk mixture while whisking continuously. This process, known as tempering, helps prevent the eggs from scrambling.

Add Remaining Milk

Continue to whisk while gradually adding the rest of the hot milk into the egg yolk mixture.

Cook the Custard

Return the mixture to the saucepan and cook over low to medium heat. Stir constantly with a wooden spoon or silicone spatula until the custard thickens enough to coat the back of the spoon.

Strain the Custard

Once the custard has thickened, strain it through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

Add Vanilla

If desired, stir in vanilla extract for added flavor.

Cool the Custard

Cover the bowl with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Allow it to cool at room temperature before refrigerating.

Notes

Storage

Store the custard in the refrigerator in an airtight container for up to 2-3 days.

Serving Suggestions

Custard can be served on its own, used as a sauce for desserts, or paired with fruits and pastries.

Adjusting Thickness

If you desire a thicker custard, you can increase the cooking time a little, but be careful not to overcook it.

Flavor Variations

Feel free to experiment with different flavorings such as almond extract or a pinch of nutmeg, depending on your preference.

Make Ahead

Custard can be prepared ahead of time; just ensure it is properly covered in the fridge until ready to use.

Cook techniques

Tempering Eggs

Tempering is the technique of gradually warming the eggs before adding them to the hot liquid. This prevents the eggs from curdling and allows for a smooth custard.

Whisking

Whisking is essential for incorporating air into the mixture, which helps in achieving a light and creamy texture. It also ensures that the sugar dissolves completely.

Heat Control

Maintaining the right temperature is crucial. Cooking the custard over low heat helps to prevent it from boiling, which can cause curdling.

Straining

Straining the custard through a fine mesh sieve removes any unwanted lumps, ensuring a silky and smooth final texture.

Cooling

Letting the custard cool slowly at room temperature before refrigerating helps achieve the desired consistency and enhances the flavor.

FAQ

What is crème anglaise?

Crème anglaise is a rich custard sauce made from egg yolks, sugar, and milk or cream, often used as a dessert accompaniment.

How do I know when the custard is ready?

The custard is ready when it coats the back of a spoon and holds a line when you run your finger through it.

Can I make crème anglaise ahead of time?

Yes, you can make crème anglaise ahead of time. Store it in the refrigerator for up to three days.

What can I serve with crème anglaise?

Crème anglaise pairs well with desserts such as cakes, tarts, or fruits, and can also be used in trifle.

Can I freeze crème anglaise?

It is not recommended to freeze crème anglaise, as it may separate and lose its smooth texture upon thawing.

Conclusion

Custard Cream Anglaise is a delightful and versatile sauce that elevates many desserts with its rich flavor and smooth texture. Whether served warm or cold, this classic custard is the perfect accompaniment to a variety of dishes, making it a staple in many kitchens. Understanding the art of making this custard allows you to enhance your dessert presentations and impress guests at any gathering.

More recipes suggestions and combination

Vanilla Panna Cotta

This creamy, gelatin-based dessert pairs beautifully with Custard Cream Anglaise for an extra layer of flavor.

Chocolate Fondant

Serve a warm chocolate fondant with a drizzle of Custard Cream Anglaise for a decadent dessert experience.

Poached Pears

Poached pears in a spiced syrup create a lovely contrast with the smooth Custard Cream Anglaise.

Bread Pudding

Enhance your bread pudding by drizzling Custard Cream Anglaise over it for added richness and flavor.

Fruit Tart

Top a fresh fruit tart with Custard Cream Anglaise to complement the sweet and tart flavors of the fruits.

Chocolate Mousse

A dollop of Custard Cream Anglaise alongside chocolate mousse adds elegance and a creamy texture.

Apple Crumble

Serve warm apple crumble with a side of Custard Cream Anglaise for a comforting dessert combination.

Lemon Tart

The zesty lemon tart and sweet Custard Cream Anglaise create a perfect balance of flavors on your palate.