Making Classic Crème Anglaise
This is the backbone of the dessert world, a simple custard that bridges the gap between liquid cream and solid pudding. Master the temperature control once, and you have a base that transforms poached fruit, cakes, or simple scoops of ice cream.
Watch the temperature, not the clock.
Keep an ice bath ready in case the custard begins to thicken too rapidly. Never walk away from the stove while the eggs are in the pan.
- heavy-bottomed saucepan
- fine-mesh sieve
- whisk
- rubber spatula
- large bowl
What goes in.
- 1.5 cupswhole milk
- 0.5 cupheavy cream
- 4large egg yolks
- 1/3 cupgranulated sugar
- 1 tspvanilla bean paste or extract
Coating the spoon
Dip a metal spoon into the custard and pull it out. Run a finger horizontally across the back of the spoon; if the line stays clean and the custard doesn't run, it is ready.
The method.
Temper the yolks
Whisk the yolks and sugar in a bowl until pale. Heat the milk and cream in the saucepan until steaming but not boiling, then slowly drizzle half the hot liquid into the yolks while whisking constantly.
Combine
Pour the yolk mixture back into the saucepan with the remaining hot milk.
Cook
Set heat to low. Stir constantly with the rubber spatula, scraping the corners of the pan. Cook until the mixture thickens enough to pass the nappe test.
Strain and cool
Immediately remove from heat. Strain through the fine-mesh sieve into a clean bowl to ensure smoothness. Stir in the vanilla and cool over an ice bath.
Other turns to take.
Coffee infused
Steep two tablespoons of coarsely ground coffee beans in the hot milk for five minutes before straining and proceeding with the yolks.
Chocolate anglaise
Whisk in two ounces of chopped dark chocolate immediately after taking the pan off the heat.
When it doesn't go to plan.
Use a light-colored saucepan to better monitor the change in the color of the custard.
If the custard looks like it is starting to turn, pull the pan off the heat immediately and whisk vigorously; sometimes you can beat the texture back into submission.
Store in a glass container with plastic wrap pressed directly against the surface to prevent a skin from forming.
The ones that keep coming up.
Why did my sauce curdle?
The heat was too high or you cooked it for too long. Keep the flame at the lowest possible setting.
Can I use low-fat milk?
It is not recommended. The fat content in whole milk and heavy cream provides the necessary body and silkiness for the emulsion.