Creme Anglaise (easy custard sauce)
Posted June 27, 2023 by: Admin
Are you wondering what to bring to the party for this classic recipe? Well, let me tell you, the ingredients are wonderfully basic, and they always come in more or less the same proportions. But here’s the thing: why not give my recipe a try? I promise you, it’s a much easier method that sidesteps some of the pitfalls of the traditional way of making crème anglaise. By following my step-by-step instructions, you’ll practically be guaranteed success! Trust me, it’s so easy to memorize and keep in your culinary repertoire, ensuring that you’ll always have a fantastic dessert option at your fingertips.
Let’s talk about crème anglaise, shall we? It’s a delightful French custard sauce or pastry filling that also serves as a base for ice cream. You know that blissful moment when you finish a bowl of vanilla ice cream and eagerly scrape every last bit of the creamy goodness from the bottom? Well, my friend, that’s the essence of crème anglaise!
What you will need to make crème anglaise
Don’t blink, it’s a short list!
- cream (1 cup)
- egg yolks (4)
- sugar (1/4 cup)
- vanilla paste
- Vanilla bean paste is a thick, concentrated vanilla extract that contains the seeds and sometimes the pod of the vanilla bean. It’s a more convenient and less expensive alternative to vanilla beans, which have become absurdly expensive of late. Look for it in your baking aisle, and you can buy it here. I like and use the Nielsen-Massey brand. Of course, if you have a lot of money, use a vanilla bean!
how to make crème anglaise, in 4 easy steps
My method is a bit different and a bit easier than the standard one. Instead of heating the milk separately and drizzling the yolks and sugar, I mix everything together and then cook. It’s not Cordon Bleu approved, but it works beautifully.
step 1. Mix the ingredients together
Mix cream, sugar, egg yolks and vanilla together briefly in a blender. You can do this with an immersion blender or even a whisk.
step 2. Heat on the stove until thickened
Use a silicone spoon to stir the custard constantly while cooking over medium to medium heat until thickened (your goal is 180F). This will take 5-10 minutes depending on the size of your pan and its heat level. . Check for the right consistency: the crème anglaise should be thick enough to coat the back of a spoon, leaving a clear trail when you run your finger across it. To test the consistency, dip a spoon into the sauce, then run your finger along the back of the spoon. If the line stays intact without the sauce running, it’s done.
step 3. Strain to remove any stray clumps
This step removes any lumps or bits of cooked egg, resulting in a silky sauce. I pour it through a fine mesh strainer.
step 4. Chill (over ice or in the refrigerator)
Once the custard is cooked and strained, it needs to be chilled properly before serving. It will thicken as it cools. Note: Ultimately, the choice is yours whether to serve the crème anglaise warm, room temperature, or cold, but since it’s summer, we’re going to serve it cold.
What to expect from crème anglaise
This sauce has a medium pourable consistency ~ not as thick as custard, but with a nice voluptuous consistency. Cover berries or biscuits in the best way. When you use a vanilla bean or vanilla bean paste, the flavor is just gorgeous (it really does taste like the best melted vanilla ice cream ever). The color will range from off-white to golden yellow depending on the color of your buds. The little specks of vanilla bean are all.
Note: Egg yolks are the only thickening agents in this classic recipe. Crème anglaise can be made with cornstarch or flour to thicken it further, but that’s not the desired consistency. for a dessert sauce.
What is English cream used for?
Creme Anglaise is a versatile dessert sauce that can be used in many ways, all of which are simple and elegant. This will make you look like a master chef!
Make ice cream with your crème anglaise!
You can definitely make ice cream with this ~ add the completely chilled crème anglaise to your ice cream maker and churn according to your instructions. To make ice cream, I would use a combination of cream and whole milk for best results.
English cream troubleshooting
Don’t skimp on your vanilla. The vanilla bean or paste gives this sauce its luxurious flavor. You can use vanilla extract, but it won’t give you the same result.
If you’re new to making crème anglaise, start with medium heat. It will take a little longer to come to temperature and thicken, but you will have more control over the process. Once you’ve mastered the process, you can turn up the heat.
A silicone spatula is the ideal tool for stirring custard because its flexible edge scrapes the sides and bottom of the pan and prevents burning.
Don’t overcook or curdle your crème anglaise – it should coat the back of a spoon and leave a clear path when you run a finger across it. Perform the “nap” test by dipping a spoon into the sauce and drawing a line with your finger. If the line stays intact without the sauce running, it’s done.
How to vary your crème anglaise
- use half and half to reduce the fat content.
- Use any alternative sweetener like it in place of sugar for a low carb custard.
- Yes, double or triple the recipe. If you like.
- For an English coffee cream add instant coffee granules to the mixture.
- For a lemon versionadd the zest of one lemon to the mixture.
- make a chocolate custard melting chocolate into the cream before continuing with the recipe.
- Do it drunk: Add a tablespoon or two of your favorite liquor. Grand Marnier or Amaretto work well. Brandy and cognac also work.
English Cream Instructions:
- Place all ingredients in a blender or food processor and blend until fully combined.*
- Pour the mixture into a small to medium heavy-bottomed saucepan and heat over medium heat, stirring constantly with a silicone spoon.
- Gradually heat the mixture and bring it to 180F where it will have thickened a bit. The crème anglaise should be thick enough to coat the back of a spoon, leaving a clear trail when you run your finger across it. To test the consistency, dip a spoon into the sauce, then run your finger along the back of the spoon. If the line stays intact without the sauce running, it’s done. Note: do not let the cream boil.
- Once the sauce has thickened, remove it from the heat and strain through a fine mesh strainer to remove any loose clumps.
- Chill the sauce, either over ice or in the refrigerator until ready to serve.
