Crème Anglaise
Here's how to make a classic Crème Anglaise that's rich, creamy & infused with vanilla & orange zest. This custard goes great with crumbles, pies, tarts & loads more!
Servings: 6 People
Equipment
- Saucepan
- Mixing Bowl
- Digital Food Probe
- Sieve
Ingredients
- 350 g Whole Milk
- 150 g Double Cream
- 75 g Caster Sugar
- A Pinch Of Sea Salt
- 1 Orange
- ½ Vanilla Pod (Or A tsp Of Vanilla Paste)
- 100 g Egg Yolks
Instructions
Infusing The Milk
- Add the milk, cream, 50 grams of the sugar, the pinch of salt, orange zest & vanilla into a saucepan.If you're using a vanilla pod, scrape the seeds out with a knife then add both the seeds & pod into the milk.
- Set the pan of milk over a low heat & leave to get steaming hot, stirring occasionally. Don't let the milk boil!
- Once warm, cover the pan with a lid, take off the heat then leave to infuse for 30 minutes.
Making The Crème Anglaise
- Take the lid off the pan of milk then set back over a low heat & leave to get steaming hot again.
- In the meantime, add the egg yolks & remaining 25 grams of sugar into a mixing bowl & whisk to combine.
- Once the milk is warm, gradually pour half of it into the yolks, whisking constantly as you do so.This is called tempering the egg yolks.
- Pour the tempered yolks back into the pan of milk then set over a low heat. Cook, stirring constantly until the crème anglaise is thick enough to coat the back of a spoon. This will take 4-5 minutes.The temperature of the custard will be 80°c/176°f once cooked.
- Pass the crème anglaise into a container, through a sieve then leave to cool, stirring occasionally. Refrigerate until ready to use.
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1. To Cook On An Aga - Use the simmering plate to infuse the milk & to cook the crème anglaise.
2. Vanilla - For the best flavour, I'd recommend using half a vanilla pod. Alternatively, a teaspoon of vanilla paste will work as well.
3. Cream - We're using double/heavy cream in our crème anglaise, for a richer flavour. You could use just milk though, if you'd prefer.
4. Storage - Crème anglaise needs to be refrigerated & is best eaten within 3 days.
5. Serving Warm - Crème anglaise can also be served warm. Make sure to reheat it over a low heat, stirring frequently to prevent the sauce scrambling.
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