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🥚 Crème Anglaise

Crème Anglaise

🍽 Serves ⏲ Total Time
6 4 minutes

🧂 Ingredients

  • 🥛 200 ml whole milk
  • 🍦 100 ml heavy cream
  • 🍦 0.25 tsp vanilla paste
  • 🥚 3 large egg yolks
  • 🍬 40 g granulated sugar

🍳 Cookware

  • 1 small pan
  • 1 medium bowl
  • 1 heavy-based pan
  • 1 spoon
  • 1 clingfilm
  • 1 sieve

📝 Instructions

Step 1

Pour the whole milk and heavy cream into a small pan over a low heat. Add the vanilla paste and bring slowly to a simmer.

Step 2

In a medium bowl, whisk the egg yolks and granulated sugar together until pale to blanch it and get some type of a paste. Pour some the warm milk through a sieve into the mixture, whisking gently and continuously. Pour the rest of the milk into the mixture and whisk. Sieve into a clean, heavy-based pan and cook over a very low heat.

Step 3

Simmer the mixture gently for 3 to 4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. When cooked, the temperature should get to 80°C (176°F). Or once the foam starts to disappear from the top of the mixture.

Step 4

Remove from the heat, put through a sieve and then into a clean bowl and cover the surface with clingfilm to prevent a skin forming, then leave to cool.

🔗 Sources