Crème Anglaise
Votes: 1
Time: 1 hour.
Crème Anglaise is a delicate English custard with a pleasant vanilla aroma. To make it, egg yolks, beaten with sugar, are simmered in a creamy mixture until the custard thickens. To prevent the yolk from curdling, it's important to temper it and cook the custard over low heat. Instead of vanilla flavor, you can infuse the custard with coffee notes by replacing natural vanilla with coarsely crushed coffee beans (not ground coffee, otherwise the custard will darken). Crème Anglaise is a wonderful sweet sauce that can be drizzled over any baked goods, puddings, fruit, or ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 egg yolks
- 3 tablespoons of sugar
- 2 cups heavy cream
- 1.5 tbsp sour cream
- 1 vanilla bean, cut in half lengthwise
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Cooking the dish according to the recipe:
- In a medium bowl, whisk the egg yolks and sugar until pale yellow and smooth.
- In a medium saucepan, bring the heavy cream, sour cream, and vanilla extract (with the seeds scraped out) to a simmer. Whisk about half of the cream mixture into the egg yolk mixture, then pour it all back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the cream coats the back of the spoon. The eggs should not curdle.
- Strain into a clean bowl and set it over another bowl filled with ice cubes or ice water, stirring occasionally to cool the cream. Cover and refrigerate until ready to use.
Exit: 2.5 tbsp. - Coffee creamSubstitute 1/4 cup crushed coffee beans for the vanilla bean. Bring the cream mixture to a boil and let it steep, covered, for about 10 minutes. Then stir in the egg yolks and continue cooking as directed. To crush the coffee beans, place them in a plastic bag, seal the bag, and beat them with a rolling pin. Do not use ground coffee, or the crème anglaise will darken.
Author of the recipe - Mary Bergin is an author and instructor of advanced pastry courses in Santa Rosa, Southern California.
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