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Crème Anglaise

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Classic Crème Anglaise

A classic French custard. Silky, pourable and delicately vanilla‑scented, crème anglaise is the foundation for many desserts and perfect to serve warm with your favourite desserts.
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Course Dessert

Ingredients
  

  • 1 Norohy Madagascan Vanilla Pod, seeds scraped
  • 4 egg yolks
  • 600ml 600 ml single cream, single cream = fat percentage is 18%. Alternatively, use a mix of milk and cream to get more pouring consistency.
  • 1/4 cup cup white sugar, (adjust to taste, based on the level of sweetness you prefer) e.g. ¼ to ½ cup sugar

Instructions
 

  • Split the vanilla pod lengthways and scrape out the seeds, set aside.
  • In a heatproof bowl, whisk egg yolks and sugar until pale and smooth.
  • Add vanilla pod and seeds to the cream. Heat gently in a small saucepan until just warm to the touch — do not boil.
  • Slowly pour in about one-third of the warmed cream into the egg mixture while whisking constantly. Pour the tempered yolk mixture back into the saucepan with the remaining cream.
  • Return the mixture to the saucepan. Cook over very low heat, stirring constantly with a spoon.
  • The custard is ready when it coats the back of a spoon and a finger swipe leaves a clear line.
  • Immediately strain into a clean bowl or bottle, to stop the cooking process. Serve warm, or cool and refrigerate
Keyword creme anglaise, custard, Dessert, vanilla sauce

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