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.
Ingredients for créme anglaise:
Milk - 1 cup
Egg yolk - 2
Sugar - 1/4 cup
Vanilla Extract - 1/4 tsp.
Method of preparing the créme anglaise:
In a small saucepan, heat the milk over low heat making sure not to
bring it to a boil.
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.
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.
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.