We all know the French invented cooking and pastries. They are the pioneers that we should all bow down to for giving us so many delectable dishes. One of the many creations the French gave us is called crème anglaise.
The name may make it sound fancy, but all it really is a custard like cream sauce. It's not hard to make, but it is worth the effort. What you'll get is a rich cream sauce that tasted like vanilla ice cream. It's so good and complements so many desserts. I used it in my trifle, but you can use it along side any dessert really. This recipe will give you a thicker crème anglaise than you may be used to seeing. It tasted just as delicious though. I took it to a thicker stage by continuing to cook it, but if you wanted it thinner, you would just take it off the heat quicker. Anyways, let's get this party started.
Start by combining the cream, about ¼ cup or 50 grams of milk, and 68 grams of sugar in a medium saucepan.
If you're using the vanilla bean cut in half, place it in the saucepan at this point. Place over medium heat and stir for 10 seconds. Meanwhile, combine the egg yolks and the remaining 68 grams of sugar in a medium mixing bowl and whisk immediately for 30 seconds.
Add 50 grams of milk to the egg yolk mixture.
When the milk comes to a boil in the saucepan, turn off the heat. Remove the vanilla pod. If you didn't use a pod, at this point pour in the vanilla extract and stir. Stir constantly with a whisk pour about 2 cups of the hot milk into the egg yolk mixture.
Pour this egg yolk mixture into the hot milk in the sauce pan and place over low heat. Use a rubber spatula to stir constantly until it begins to thicken.
The temperature should reach between 165°F - 185°F and the sauce should stay put if you run your finger down the middle of a spatula.
Strain the mixture into a mixing bowl over an ice bath. Stir for a few minutes until it's cooled and then let it cool down for 20 minutes.
Once cool, transfer to a container, cover tightly with plastic wrap and refrigerate until it's ready to use. Custard will keep for up to 48 hours in the fridge.
See how I do it:
- 1 cup plus 1 tablespoon whole milk
- 1 cup plus 1 tablespoon heavy cream
- 1 ⅓ cup granulated sugar
- 1 ½ vanilla beans or 1 tablespoon vanilla extract
- 8-9 egg yolks
- 1 ⅓ cup granulated sugar
Set aside ¼ cup of milk and place the rest of the milk, all of the cream and 1 ⅓ cup of sugar into the medium saucepan. Place the vanilla bean in the saucepan if you're using that.
Place over medium heat and stir for 10 seconds to make sure that the sugar doesn't stick to bottom.
Meanwhile, combine the yolks and the other 1 ⅓ cup of granulated sugar in a medium bowl and whisk for 30 seconds. Add 50 grams of milk to the egg yolk mixture and whisk in.
When the milk cream mixture comes to a boil, turn off the heat and remove the vanilla pods and at this point add in the vanilla extract if that's what you're using.
Stir constantly with the whisk, pour about 2 cups of the hot milk into the egg yolk mixture. Whisk the egg yolk mixture back into the hot milk in the saucepan.
Place the saucepan back on low heat and use a rubber spatula, stir constantly until you feel the mixture starting to thicken.
Cook, stirring constantly until it reaches 165°F -185°F. Strain this mixture into a bowl placed over an ice bath. Stir for a few minutes, then cool for 20 minutes.
Once cool, transfer to a container, cover tightly with plastic wrap and refrigerate until ready to use.
Lasts for about 2 days in the fridge. Sauce should be thick and creamy, not runny or grainy.