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Simple Creme Anglaise

Published: May 5, 2018 · Last modified: Jan 5, 2021 by AnotherFoodBlogger

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A quick prequel to my next post - an autumn crumble!!  You can't have a good crumble without a good creme anglaise.  Here is my go to recipe which once you make it will agree is DELISH and easy to make too!

Creme anglaise cooling in a bowl with ice

I'll save you my TMI musings this time and just cut straight to the recipe chase today. Don't worry though, normal AnotherFoodBlogger service will resume next post 😉 Check out the creme anglaise recipe below and get ready to smother something tasty in this sauce, or even make something store-bought (blasphemy!!!) delicious with this homemade touch!!

Happy Cooking and Happy Eating Friends.

Creme Anglaise

Why buy shop bought anglaise or custard when it's this easy!
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Prep Time: 2 minutes
Cook Time: 10 minutes
Cooling Time: 15 minutes
Total Time: 12 minutes
Course: Dessert
Cuisine: French
Keyword: Creme Anglaise, madagascar vanilla beans, tahitian vanilla beans, vanilla creme anglaise
Servings: 10 people
Calories: 157kcal

Ingredients

  • 400 ml milk
  • 200 ml heavy cream
  • 100 g castor sugar
  • 1 vanilla bean cut in half & seeds removed
  • 4 egg yolks

Instructions

  • Combine milk, cream & vanilla pod. Heat until just under boiling point.
  • In a separate bowl, combine egg yolks, vanilla seeds & sugar.
  • Add a small bit of the milk mixture into egg mix and whisk to combine *see tip*
  • Slowly add egg mix into the milk mixture and cook for approx 5 minutes on low - medium heat, stirring continuously until the mixture coats the back of a spoon
  • Chill *see tip*

Notes

 

Essential Tools 

  • medium sized saucepan
  • medium mixing bowllarge mixing bowl
  • ice
  • whisk

Tips / Tricks

  • by adding a small amount of the warm milk mixture into the eggs it will stop them from scrambling when later adding eggs into the milk mix. In chef terms we call this tempering
  • when chilling the anglaise, I like to stir it over a mixing bowl of ice. This will cool it quicker, stopping the cooking process and thus helping to decrease the chances of lumps forming
  • if your anglaise has a few lumps don't fret, this isn't The French Laundry. Just strain it through a sieve
  • creme anglaise will keep refridgerated for up to 1 week

Nutrition

Calories: 157kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 28mg | Potassium: 75mg | Sugar: 12g | Vitamin A: 465IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 0.2mg
Tried this recipe?Mention @another_food_blogger or tag #cookinginbrissie!
Previous Post: « Simple Chicken Mushroom Pie
Next Post: Apple Rhubarb Crumble »

Reader Interactions

Comments

  1. Alexandra

    February 20, 2019 at 2:54 pm

    5 stars
    One of my all time favourites -
    Such a delicious and versatile recipe 🙂

    Reply
  2. C Stanley

    November 13, 2018 at 9:48 pm

    This is a fantastic quick recipe, thank you for the brilliant write up.

    Reply
  3. Chris Stanley

    November 13, 2018 at 9:23 pm

    This is a great recipe, thank you for the detailed recipe.

    Reply

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