Chef at 13:18, 7 May 2025

2025-05-07T13:18:01Z

New page

{{#seo:
|title=Crème Anglaise
|titlemode=replace
|keywords=#crameanglaise #eggyolks #vanilla #custard #eggyolk #vegetarianrecipes #caramel #thermomix #pastries #coffee #creams
|hashtagrev=032020
|description=Crème Anglaise is a custard suitable for pouring
}}

{{recipesummary
|TotalCalories = 381
|PortionCalories = 95
|DatePublished=12th April 2013
|Author=JuliaBalbilla
|ImageComment = Crème Anglaise
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 13 minutes
|PrepTime = 5 minutes
|CookTime = 8 minutes
|Image = [[Image:Crema Inglesa.jpg|alt=Electus]]

}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Custard, by any other name''

4.6/5

Nice clingfilm tip too, thanks Julia

 [[User:NonLoggedInUser|NonLoggedInUser]] 
</tr></td>
</table>

{{RecipeIngredients
| 300g [[Milk|milk]]
| 3 [[Egg yolks|egg yolks]]
| 75g [[Icing sugar|icing sugar]]
| A few drops of [[vanilla essence]]
}}
===Method===

{{RecipeMethod
|Combine the [[egg yolks]] and [[sugar]] in a stainless-steel bowl.
|Whip until thick and light.
|Scald the [[milk]] in a boiling-water bath or over direct heat.
|Very gradually pour the scalded [[milk]] into the [[egg yolk]] mixture while stirring constantly with the whip.
|Set the bowl over simmering water.
|Heat it slowly, stirring constantly, until it thickens enough to coat the back of a spoon (or until it reaches 185°F/85°C).
|Immediately remove the bowl from the heat and set it in a pan of cool water.
|Stir in the [[vanilla]].
|Stir the sauce occasionally as it cools, to avoid it forming a skin.
}}
===Serving suggestions===
This is similar to the [[Custard|custard]] used in [[Pastries|pastries]] but is much lighter and less dense. It has many uses: use it to decorate dishes and also a basis for ice [[Creams|creams]] and mousses. If you wish to serve it hot, do not place the bowl in cool water and serve immediately
===Variations===
It can be made with different flavours by adding [[Chocolate|chocolate]], [[Caramel|caramel]], [[Coffee|coffee]] etc to the [[Milk|milk]].
===Chef's Notes===
To save stirring the sauce for ages, just cover it with cling-film to prevent skin formation.

===See also===
*[[Crema Inglesa (TM)]] to make this recipe using a [[Thermomix]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Dips and sauces]]
[[Category:Vegetarian recipes]]
[[Category:Boiled or simmered]]
<code 'hashtagrev:12032020'>[[Special:Search/crameanglaise|#crameanglaise]] [[Special:Search/eggyolks|#eggyolks]] [[Special:Search/vanilla|#vanilla]] [[Special:Search/custard|#custard]] [[Special:Search/eggyolk|#eggyolk]] [[Special:Search/vegetarianrecipes|#vegetarianrecipes]] [[Special:Search/caramel|#caramel]] [[Special:Search/thermomix|#thermomix]] [[Special:Search/pastries|#pastries]] [[Special:Search/coffee|#coffee]] [[Special:Search/creams|#creams]]
</code>

Crème Anglaise - Revision history

Chef at 13:18, 7 May 2025