Why buy shop bought anglaise or custard when it's this easy!
Servings 10 people
- 400 ml milk
- 200 ml heavy cream
- 100 g castor sugar
- 1 vanilla bean cut in half & seeds removed
- 4 egg yolks
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*
- medium sized saucepan
- medium mixing bowllarge mixing bowl
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
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