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How to Make Crème Anglaise

We'll show you how to master crème anglaise, the classic French custard sauce that's essential for any aspiring cook. Gentle egg cookery is the key skill here - rush it and you'll end up with scrambled eggs.
p.133 Creme anglaise 5

Creme Anglaise 

150ml whole milk 

150ml double cream 

1 vanilla pod or a few drops of vanilla extract 

70g pasteurised egg yolk or 4 yolks 

40g caster sugar  

 

Method

  1. Put the milk and double cream in a saucepan. Cut the vanilla pod, if using, down one side, then scrape out all the seeds. Add the pod and seeds to the milk and place the pan over a medium heat. Scald, by gently heating until steaming. Just before it bubbles, take off the heat and infuse for 10 minutes.
  2. Prepare your MEP needed for when the crème anglaise is cooked and ready to be removed from the saucepan. You will need a clean bowl and sieve and a metal spoon to check the consistency.
  3. Put the egg yolks and sugar in a medium bowl and mix with a spatula. Pour in a little of the scalded liquids and stir, then add the remaining liquids gradually, stirring continuously until fully combined. Return the milk and egg mixture to a clean saucepan. 
  4. Place the pan over a low to medium heat and stir continuously with a spatula. First the custard will steam, which is an indication that it is about to thicken. As it starts to thicken remove from the heat while still stirring.  This will prevent the custard from overheating and scrambling. Continue cooking back on the heat until you think the correct consistency has been reached.
  5. To test if the sauce is cooked to the correct thickness, remove the pan from the heat and dip the metal spoon into the mixture. It should coat the back of the spoon evenly and when you draw a clean finger down the back of the spoon through the custard the trail should remain. This indicates that the sauce is ready. 
  6. When this point is reached, immediately strain the sauce through a chinois or fine sieve into a bowl. Taste and add more sugar if necessary. Set aside to cool. If you are using vanilla extract, add a few drops now. To prevent a skin forming, close cover the crème Anglaise, in direct contact with the surface. 

Note: If using calvados, once made add a tbsp of calvados, taste and adjust as needed. 

 

Visit the Leiths Education channel on YouTube for the full step-by-step instructions.