Crème Anglaise

Crème Anglaise is a classic in pastry used often as a base for many desserts. Here is how to prepare it:

Ingredients

• 500 ml of whole milk
• 1 vanilla bean (or 1 teaspoon of vanilla extract)
• 6 egg yolks
• 100 g of caster sugar
• A pinch of salt

Preparation

1. Pour the milk into a small pot. If you’re using a vanilla bean, split it lengthwise and scrape the insides to extract the seeds; add both the seeds and the bean itself to the milk. Bring to almost a boil over medium heat, then turn off the heat and let it infuse.

2. In a bowl, whisk the egg yolks with the sugar and a pinch of salt until the mixture is pale and frothy.

3. Remove the vanilla bean from the milk if you used one. Slowly pour the hot milk over the beaten yolks, stirring continuously to prevent them from coagulating.

4. Transfer the mixture back to the pot and cook over low heat, stirring constantly with a wooden spoon or a spatula. The goal is to thicken the cream until it coats the back of a spoon well—if you draw a line with your finger, the cream should not run. Be careful not to boil the cream to avoid curdling the egg yolks.

5. Once the desired consistency is achieved, strain the cream through a sieve to remove any lumps and obtain a smooth and velvety texture.

6. Pour the cream into a bowl and cover it with plastic wrap in contact to prevent a skin from forming on the surface. Let it cool to room temperature, then put it in the fridge until it is very cold.

The Crème Anglaise is now ready to be enjoyed as it is or as an accompaniment to sweets or desserts.

Curiosity

Crème Anglaise is very similar to pastry cream; the main difference lies in the consistency, with Crème Anglaise being more fluid and light. In France, it is known as “crème anglaise” and is a fundamental element in many classic French pastry recipes. It can also be used as a base for making ice cream.