vanilla crème  PREPARING VANILLA CRÈME ANGLAISE

basic recipes

anglaise Vanilla Crème Anglaise is a pouring custard made

with eggs, milk, sugar, and vanilla. It is not thickened
with flour or cornstarch (cornflour), This custard
thickens because the proteins in the egg gradually
coagulate during slow cooking over low heat and
constant stirring. Crème Anglaise is perfect with
warm desserts such as apple pie or crisp.
Step 1: Heat the milk and vanilla bean in a small 1 cup (250 ml) milk
1⁄ 2 3
saucepan over medium-low heat to simmering 2 vanilla bean, split
lengthwise
point. Remove from the heat. • Step 2: Whisk the
3 large egg yolks
egg yolks and sugar in a medium bowl until pale
1⁄ cup (50 g) sugar
4
and creamy. Step 3: Slowly pour in one-third of the
586 hot milk, whisking continuously. Then pour in the 587
Makes: About 11⁄2 cups
rest and whisk until fully combined. • Step 4: Pour (375 ml)
the mixture into a clean small saucepan and cook Preparation: 10 minutes
over low heat, stirring continuously with a wooden Cooking: 10 minutes
spoon, until the mixture has thickened enough to Level: 1

coat the back of the spoon. • Step 5: Strain the 1. HEAT the milk and 2. WHISK the egg yolks 3. SLOWLY POUR in one-
custard through a fine-mesh sieve into vanilla bean in a small and sugar in a medium third of the hot milk,
a small pitcher (jug) for serving. saucepan over medium- bowl until pale and whisking continuously.
low heat, until just creamy. Then pour in the rest
simmering. Remove and whisk until fully
n n n Vanilla is the classic aroma used to flavor crème
from the heat. combined.
4 5
anglaise, but you can also create other flavors:
Cinnamon Crème Anglaise: Add a stick of cinnamon to
the milk as it gently heats. Remove before adding to the
egg mixture.
Coffee Crème Anglaise: Dissolve 2 teaspoons of freeze-
dried instant coffee granules in the milk while heating.
Chocolate Crème Anglaise: Add 2 ounces (60 g) of
coarsely chopped or grated dark chocolate to the milk.
Stir until dissolved as the milk heats.
Flavoring crème anglaise with liqueurs: Add 1 4. POUR into a pan and 5. STRAIN the custard
tablespoon of the desired liqueur to the custard after cook over low heat, through a fine-mesh
it is cooked. Grand Marnier produces a lovely orange- stirring continuously, sieve into a small
flavored custard. until it coats the back of pitcher (jug) for serving.
the spoon.