Real custard sauce (crème anglaise)

Real custard sauce (crème anglaise) [final photo]

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

Post a comment about this recipe
See comments on this recipe

Short version

Pdf short version

Send this recipe to a friend
E-mail me about this recipe
Subscribe to news list

Return to list of recipes

Site ratings

Recipe seen 42,204 times
Noted 23 times, average note : 2.5/3

For350 g 700 g 1 kg 400 g 2 kg 100 g

MeasuresMetric

Metric weight Metric volumes Read more...

For 700 g, you will need:

6 egg yolks
100 g caster sugar
500 ml milk
1 vanilla pod

Nutritional information:

Whole recipe

Calories

1217

49%

Proteins

45g

6%

Carbohydrates

118g

9%

Fats

63g

17%

Per 100 g

Calories

168

7%

Proteins

6g

1%

Carbohydrates

16g

1%

Fats

9g

2%

% are calculated relative to a Recommended Dietary Intake or RDI of 2500 k-calories by day for a man (change to a woman).

Times:

Preparation : 10 min.
Resting : 10 min.
Cooking : 10 min.
Start to finish : 30 min.

How much?

For 700 g : 3.45 €

Change currency:

Note : These prices are only approximate. Read more...

Step by step recipe:

Pour a tablespoon of water in the bottom of a pan (trick to prevent milk from sticking on the bottom), then pour in 500 ml milk.
Cut 1 vanilla pod in half across, then split lengthways without separating it completely (see photograph).
Scrape out the precious little vanilla seeds from inside the pod with a knife and add them to the milk, then add the pod itself. Bring to the boil, then turn off the heat, cover the pan and leave vanilla to infuse 10 minutes.
Put 6 egg yolks and 100 g caster sugar in bowl, and without delay mix well using a maryse or a whisk.
Pour the hot milk onto the egg yolks + sugar mix, while beating gently.
Once it is well mixed, leave to rest so that all the froth rises back up to the surface (15 minutes about), and skim it off with a tablespoon.
Wash the pan, and pour the mixture back into it through a fine strainer to eliminate any small impurities which are left.
Put on medium heat, and cook while stirring continuously, scraping the bottom of the pan with a maryse or a spatula. To start with you will notice that the mixture doesn't "glaze" the maryse or the spatula.
But when custard is cooked, it "glazes" the spatula. This happens after about 10 minutes. Be careful during cooking: the custard should never boil, otherwise it will go lumpy... If unfortunately this happens to you, take off the heat immediately and blend for a few seconds. When ready, take off the heat and plunge the bottom into a little cold water (in the sink will do fine) to stop cooking, leave to cool, stirring from time to time. Keep in the refrigerator in a sealed container.

Remarks:

Your crème anglaise will be better if you use full-cream milk.

If you have too many egg whites, you can make meringues or financiers with them.

Recipes which use it: 6

Of which: Individual charlottes with morello cherries - Warm apple feuillantines - Pears in red wine with blackcurrant - European glass - Rice pudding (riz au lait) - ...

Source:

From Gaston Lenôtre.

Last modified on: January 9^th 2010

Back to top of page

Post a comment or question:

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

A pseudo or first name: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.

I am not a leaving thing

Back to top of page