Classic Crème Anglaise
Crème anglaise is a stirred custard made by thickening egg yolks, sugar, and milk with a touch of vanilla. It is finished when the mixture coats the back of a spoon and leaves a clear track when you draw a finger through the coating, usually at a temperature of 175°F (80°C).
Watch the heat, avoid the scramble.
The difference between a velvet sauce and sweet scrambled eggs is a matter of seconds; keep your heat low and your attention fixed on the pan.
- heavy-bottomed saucepan
- whisk
- fine-mesh sieve
- thermometer
- chilled bowl
What goes in.
- 1 cupwhole milk
- 1/2 cupheavy cream
- 4large egg yolks
- 1/3 cupgranulated sugar
- 1 tspvanilla bean paste or extract
Testing for thickness
Dip a wooden spoon into the custard and remove it. Run your finger across the back of the spoon; if the sauce holds the line without running, it is ready to be pulled from the heat.
The method.
Heat the dairy
Combine the milk, cream, and half the sugar in a saucepan over medium heat until it just begins to steam. Do not let it reach a full boil.
Temper the yolks
Whisk the remaining sugar and egg yolks in a bowl until pale. Slowly pour a small ladle of the hot milk into the yolks while whisking constantly to bring them up to temperature.
Cook the custard
Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a rubber spatula, focusing on the corners of the pan.
Strain and chill
Once the custard coats the spoon, immediately pass it through a fine-mesh sieve into a chilled bowl. Stir in the vanilla.
Other turns to take.
Coffee Infused
Add two tablespoons of whole coffee beans to the milk while heating, then strain them out before adding to the yolks.
Dark Chocolate
Whisk in two ounces of chopped dark chocolate immediately after taking the custard off the heat.
When it doesn't go to plan.
If the custard accidentally curdles, you can often rescue it by pouring it into a blender and pulsing on high speed until smooth.
Always use a heavy-bottomed pan to prevent hot spots that lead to uneven cooking.
Place a piece of plastic wrap directly on the surface of the finished custard to prevent a skin from forming while it cools.
The ones that keep coming up.
Can I use low-fat milk?
High fat content is necessary for the proper mouthfeel and to keep the custard stable; sticking to whole milk and cream is best.
How long does this keep?
Store it in an airtight container in the refrigerator for up to three days.