Perfect Crème Anglaise Sauce

Delicious, smooth and tender, perfect for confectionery masterpieces! Classic crème anglaise is a base sauce for making cakes. It can act as a base for ice cream or mousse desserts. It will help you realize your sweet idea.
cook time: 30 min
Maya Lindell
Perfect Crème Anglaise Sauce

Nutrition Facts (per serving)

256
Calories
18g
Fat
18g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Sugar 40 g
Milk 100 g
Egg yolks (yolks of 2 large eggs or 3 small ones) 45 g
Vanilla sugar 1 tsp
Heavy cream 100 g

Recipe instructions

Step 1

Step 1
How to make classic creme anglaise? Prepare all products. Better weigh them on a scale, especially the yolks. 45 grams are the yolks of two large eggs. If you get more weight than in the recipe, then mix the yolks and then measure out the required amount. This will be much more convenient. Or increase the amount of other products in proportion to the weight of the yolks. Vanilla is most often used as a flavoring; I use vanilla sugar with natural vanilla.

Step 2

Step 2
Take a saucepan with a thick bottom. Pour milk and cream into it. Add half the amount of sugar and flavoring. For me itʼs vanilla sugar. You can take natural vanilla and scrape out the pulp and seeds. You can take vanilla extract. If you have vanillin, then take it on the tip of a knife, otherwise it can add bitterness to the finished dish. Aromatic herbs, cinnamon, coffee, and tea are also good flavoring agents.

Step 3

Step 3
Bring the mixture to a boil, but do not boil. As soon as the first bubbles appear, immediately turn off the heat. Cover the saucepan with a lid and let it brew for 15-20 minutes. This is necessary for the flavor to infuse. You don’t have to do this if you have limited time, but it will be much tastier. Some recipes suggest leaving the mixture overnight.

Step 4

Step 4
After the allotted time, put the mixture back on the fire to warm it well again. At the same time, stir the yolks with the remaining sugar. There is no need to beat them — just stir until smooth.

Step 5

Step 5
Pour a small amount of hot milk mixture into the yolks. Be sure to stir the yolks constantly to prevent them from curdling from the heat. Then pour the mixture with the yolks back into the saucepan.

Step 6

Step 6
Place the saucepan on the lowest heat and bring until thickened, stirring constantly. It is most convenient to stir with a silicone spatula — it perfectly collects the product from the walls and bottom. And this is important, because the heat can cause the yolks to stick there and turn into an omelette.

Step 7

Step 7
Cook the cream to a temperature of 82°C. At a higher temperature, the yolks will cook and the cream will be spoiled. The most reliable way to determine the temperature is to use a candy thermometer.

Step 8

Step 8
If you do not have a thermometer, then check the readiness by the mark of your finger on the shoulder blade — it should remain clear. It is better not to finish cooking the cream than to overcook it.

Step 9

Step 9
As soon as the cream reaches the desired temperature, immediately turn off the heat. Strain it through a sieve into another bowl — this will stop the heating and remove any coagulated whites that remain when separating the eggs. This will also remove the flavor if you used something large.

Additional rubrics

Related recipes