Crème Anglaise
This thin custard is the foundational sauce for many plated desserts. Mastery comes down to heat control and patience; if you rush, the eggs will scramble.
Watch the temperature, not the clock.
Keep your heat low. If the mixture bubbles, the custard is ruined.
- heavy-bottomed saucepan
- whisk
- large bowl
- fine-mesh sieve
- rubber spatula
What goes in.
- 1 cupheavy cream
- 1 cupwhole milk
- 4large egg yolks
- 1/3 cupgranulated sugar
- 1 tspvanilla bean paste or extract
Knowing when it is finished
Dip a metal spoon into the custard. Remove it, turn it over, and run a finger across the back; if the custard stays put and doesn't run, it is ready to be pulled from the heat.
The method.
Warm the dairy
Combine the cream, milk, and half the sugar in a saucepan. Bring it to a gentle simmer over medium heat, then pull it off the burner.
Temper the yolks
Whisk the yolks and remaining sugar in a bowl until pale. Slowly stream half of the warm dairy into the yolks while whisking constantly to keep them from curdling.
Cook the custard
Pour the yolk mixture back into the pan with the remaining dairy. Set the heat to the lowest setting and stir constantly with a rubber spatula, scraping the bottom edges.
Check for thickness
Continue stirring until the custard thickens enough to coat the back of the spatula or spoon. Immediately take it off the heat.
Strain and chill
Pour the custard through a fine-mesh sieve into a clean bowl to catch any stray bits of cooked egg. Stir in the vanilla and set the bowl in an ice bath to cool completely.
Other turns to take.
Coffee Anglaise
Steep two tablespoons of coarsely ground coffee beans in the cream for ten minutes before straining and proceeding with the recipe.
Chocolate Anglaise
Whisk two ounces of finely chopped dark chocolate into the hot custard immediately after removing it from the heat.
When it doesn't go to plan.
Keep a bowl of ice water ready before you start cooking to stop the residual heat instantly.
Always use a heavy-bottomed pan to distribute heat evenly; thin pans create hot spots that lead to scrambled bits.
If you see small lumps, immediately move the pan to a cold surface and whisk vigorously, or strain them out through a fine sieve.
The ones that keep coming up.
Can I use low-fat milk?
You can, but the final texture will be noticeably thinner and lack the characteristic richness.
How long will this last in the fridge?
Kept in an airtight container, it will remain stable for up to three days.