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Crème Anglaise Recipe

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This classic Crème Anglaise recipe is a rich and velvety vanilla custard sauce, perfect for drizzling over desserts like cakes, puddings, and fresh fruit. Made with simple ingredients and cooked gently on the stovetop, it delivers a smooth texture and delicate flavor.

Ingredients

Custard Base

  • 6 Large Egg Yolks
  • 65 g White Sugar
  • 1 tsp Vanilla Bean Paste (or vanilla extract)
  • 480 ml Whole Milk

Instructions

  1. Whisk Egg Yolks and Sugar: Whisk the egg yolks and sugar together in a bowl until the mixture is thick and pale, about 30 seconds, creating a smooth and creamy base.
  2. Heat Milk and Vanilla: In a saucepan over medium-low heat, warm the milk with the vanilla bean paste until it is scalding hot, meaning steam rises and tiny bubbles appear on the surface without boiling.
  3. Temper the Eggs: Slowly drizzle a small amount of the warm milk into the egg yolk mixture while whisking to gradually raise the temperature of the eggs and prevent scrambling, continuing until all milk is incorporated.
  4. Cook the Custard: Pour the combined mixture back into the saucepan and cook over medium-low heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
  5. Strain the Custard: Remove from heat and pass the custard through a fine mesh strainer into a bowl to remove any lumps for a perfectly smooth texture.
  6. Cool and Store: Cover the surface of the custard with plastic wrap to prevent a skin from forming, let it cool to room temperature, then refrigerate until ready to use.

Notes

  • Make sure the milk does not boil to avoid curdling the custard.
  • Tempering the eggs slowly is key to prevent scrambling and achieve a silky texture.
  • Use a fine mesh strainer to ensure no lumps remain.
  • The custard thickens as it cools, so remove from heat once it coats the back of a spoon.
  • Store refrigerated and consume within 2-3 days for best freshness.

Find it online: https://cozyplatter.com/creme-anglaise-recipe/