Crème Anglaise by @ravneeteats

25 min
Medium

4 servings

🥛

250 ml

Whole Milk

🥛

250 ml

Double Cream

🌿

5 ml

Vanilla Bean Paste

🧂

0.3 g

Salt

🍬

55 g

Caster Sugar

🥚

80 g

Egg Yolks

Preparation Steps

  1. Step 1/8

    Measure 250 ml whole milk, 250 ml double cream, 1 tsp vanilla bean paste, a pinch of salt, 55 g caster sugar, and 80 g egg yolks. Divide the caster sugar into two roughly equal portions.

    whole milk
    double cream
    vanilla bean paste
    salt
    caster sugar
    egg yolks
    🧪measuring jug
    ⚖️kitchen scale

  2. Step 2/8

    Add the whole milk, double cream, vanilla bean paste, salt, and half of the caster sugar to the medium saucepan. Heat over medium-low heat until steaming but not boiling.

    whole milk
    double cream
    vanilla bean paste
    salt
    caster sugar
    🍲medium saucepan
    🥄silicone spatula

  3. Step 3/8

    Place the egg yolks and remaining caster sugar in the mixing bowl. Whisk until the mixture is smooth and slightly paler.

    egg yolks
    caster sugar
    🥣mixing bowl
    🌀whisk

  4. Step 4/8

    Slowly pour about one-third of the steaming dairy mixture into the yolks while whisking constantly. This gradually warms the yolks and prevents scrambling.

    whole milk
    double cream
    egg yolks
    🥣mixing bowl
    🌀whisk
    🍲medium saucepan

  5. Step 5/8

    Pour the tempered yolk mixture back into the saucepan. Stir continuously over low heat with the silicone spatula.

    egg yolks
    whole milk
    double cream
    🍲medium saucepan
    🥄silicone spatula

  6. Step 6/8

    Cook until the custard thickens enough to coat the back of a wooden spoon, about 5 to 8 minutes. Do not let it boil.

    🍲medium saucepan
    🥄silicone spatula
    🥄wooden spoon

  7. Step 7/8

    Remove the crème anglaise from the heat and cool before serving. A light skin forming as it cools indicates that the custard has cooked properly.

    🍲medium saucepan

  8. Step 8/8

    If the custard splits, place the saucepan or a heatproof dish over an ice bath. Blend briefly with the hand blender until smooth and emulsified again.

    🍲medium saucepan
    🥣mixing bowl

Composition

Ingredients

Types

Dairy, Flavoring, Seasoning, Sweetener, Egg

Ingredients

Whole milk, Double cream, Vanilla bean paste, Salt, Caster sugar, Egg yolks

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low-sodium

Calories

315 kcal

Macro nutrients

Protein: 5.1g, Carbohydrates: 15.4g, Sugars: 15.2g, Fat: 24.2g, Saturated fat: 14.5g, Fiber: 0g

Nutritional Information

Minerals

Calcium: 155mg, Potassium: 225mg, Sodium: 75mg, Phosphorus: 180mg

Vitamins

Vitamin A: 290µg, Vitamin D: 2.1µg, Vitamin B12: 0.9µg, Vitamin B2: 0.32mg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

medium saucepan, mixing bowl, whisk, silicone spatula, measuring jug, kitchen scale, wooden spoon

Appliances

stovetop, hand blender

Type

Type

Type Of Dish

Dessert Sauce, Custard, Condiment

Occasions

Dessert, Home Baking, Dinner Party, Holiday Baking

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Silky, Smooth, Creamy, Pourable, Velvety

Flavors

Vanilla, Sweet, Rich, Creamy, Eggy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Cool promptly after cooking,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Cover the surface with parchment or plastic wrap to limit skin formation), freezer : 1 month (Freeze in an airtight container,Thaw overnight in the refrigerator,Whisk or blend after thawing if separation occurs)