Cream Anglaise is a basic recipe used to prepare many desserts, including ice cream, Créme Brulé, Bavarian cream, and other sweet pastries. This wonderful cream can be served as a vanilla sauce on fruit dishes such as strawberries and the like, or as a sweet and delicate custard. If you'd like to, you can swap the vanilla extract with 1/4 tsp. ground bean.
Image Source:
Mon Petit Four
Ingredients for créme anglaise:
Method of preparing the créme anglaise:
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In a small saucepan, heat the milk over low heat making sure not to bring it to a boil.
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Whip the yolks with the sugar and the vanilla in a medium bowl. When the milk is hot, pour it over the egg yolk mixture while stirring constantly and then transfer the batter back to the pot.
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Return the pot to the stove, simmer over a low flame and mix with a wooden spoon until you get a slightly thick and sticky cream.
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When the cream is ready, remove the pot from the heat and strain it through a strainer into a clean, dry container to ensure that the cream is smooth and without lumps.
Chef's Tip:
Serve this cream as a hot or cold custard or use it in recipes for confectionaries that require these creams such as ice creams, creme Brulé and more. This will last 3 days in the fridge.
Source: Mon Petit Four
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