Crème Anglaise
This is the classic foundation for countless desserts. It relies on a gentle touch and steady temperature to transform simple dairy and yolks into a velvet-textured sauce.
Watch the heat, not the clock.
The moment the mixture reaches a simmer, the eggs begin to set. Keep a bowl of ice water nearby to stop the cooking immediately if you see the slightest sign of curdling.
- heavy-bottomed saucepan
- whisk
- rubber spatula
- fine-mesh sieve
- thermometer (optional)
What goes in.
- 1 cupwhole milk
- 1/2 cupheavy cream
- 4large egg yolks
- 1/4 cupgranulated sugar
- 1 tspvanilla bean paste or extract
Knowing when to pull the pan
Dip a metal spoon into the custard and pull it out. Run a clean finger across the back of the spoon; if the line stays clean and the custard doesn't run back into it, it is done.
The method.
Scald the dairy
Combine the milk, cream, and half the sugar in a saucepan over medium heat. Bring to a gentle scald, watching for tiny bubbles to form around the edge of the pot, then remove from heat.
Temper the yolks
Whisk the yolks and the remaining sugar in a bowl until pale. Slowly pour a small amount of the hot dairy into the yolks while whisking constantly to keep the eggs from scrambling.
Cook the custard
Pour the yolk mixture back into the saucepan. Cook over the lowest possible heat, stirring constantly with a rubber spatula, specifically scraping the bottom and sides to ensure even thickness.
Finish and strain
Once the custard coats the spatula, remove from heat immediately. Stir in the vanilla and strain through a fine-mesh sieve into a cold bowl to remove any accidental bits of cooked egg.
Other turns to take.
Coffee Anglaise
Steep two tablespoons of coarsely ground coffee beans in the hot milk for five minutes before straining.
Chocolate Anglaise
Whisk in two ounces of high-quality chopped dark chocolate immediately after taking the custard off the heat.
When it doesn't go to plan.
Always use a heavy-bottomed saucepan; thin metal conducts heat too fast and creates hot spots.
If the sauce curdles slightly, pulse it briefly with an immersion blender to smooth it out before straining.
Chill the bowl you intend to pour the finished sauce into; it stops the carry-over cooking faster.
The ones that keep coming up.
Can I use low-fat milk?
You can, but the final texture will be thinner and less velvety. The fat in the cream is essential for the mouthfeel.
Why did my sauce turn into scrambled eggs?
The heat was too high. You likely skipped the tempering step or allowed the mixture to reach a full boil.
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