Crème Anglaise is basically a custard and a great recipe to have in your repertoire.
You can serve it cold or warm with a cake, pudding or fruit salad; otherwise churn it to make gelato or ice cream. There are only four ingredients used – milk, cream, sugar and egg yolks and it’s an easy technique to master once you know the steps.
Great to serve warm or cold with a cake, pudding or fruit salad. Otherwise, churn it to make gelato or ice cream.
10 minPrep Time
10 minTotal Time
3 each Egg Yolks
75g Castor Sugar
150ml Full-cream Milk
100m Double Cream
(Optional 1 Vanilla Bean Pod or 1 tsp Vanilla Bean Paste)
- Combine the milk and the double cream in a medium size saucepan.
- In a medium to large bowl, whisk the egg yolks and castor sugar until pale in colour and thick (about 3 mins). Set aside.
- Place saucepan with the milk mixture onto medium heat and then gently stir through until a warm simmer. Take off heat.
- Prepare a glass bowl to sit inside a larger bowl of ice water. Place a sieve on top of the glass bowl. Once the custard is cooked, it will be poured through the sieve into the chilled glass pour. This will help to stop the cooking process of the custard.
- Then need to combine the two mixtures and cook to make the custard –
- While whisking, pour half the warm milk mixture into the egg mixture and whisk through. Then transfer this back into the saucepan.
- Cook over medium-low heat. Stir constantly, but gently and slowly with a wooden spoon using a figure eight movement until it has thickened and most of the white foam on top has disappeared. You can also tell it’s cooked when you draw a line with your finger on the back of the wooden spoon and it leaves a line for several seconds.
- Pour the mixture through the sieve into the glass bowl sitting in the larger bowl with ice water.
- Cool at room temperature then cover with cling wrap and keep in fridge for a few days.