"Crème Anglaise"

Name: "Crème Anglaise"
Prep time: 5 min
Cook time: 10 min
Yield: 375
Ingredients: 1 cup milk, partly skimmed, 2%; 1/2 tsp vanilla extract; 1 egg yolks; 1 tbsp sugar; 1 tbsp white flour (all purpose); 1/2 cup whipping cream 35%

4 Reviews

100% would make this recipe again

A light version of the rich custard sauce to accompany desserts.

Preparation : 5 min Cooking : 10 min

Best Price for 375 ml
See where

Add to My Cookbook

Add to My Meal Plan

Review this recipe

Add Private Notes

Ingredients

1 cup	milk, partly skimmed, 2%	250 mL
1/2 tsp	vanilla extract	2.5 mL
1	egg yolks
1 tbsp	sugar	12 g
1 tbsp	white flour (all purpose)	8 g
1/2 cup	whipping cream 35%	125 mL

Before you start

Using a bain-marie, reduces the risk of boiling (and spoiling) this heat-sensitive sauce.

Method

Pour the milk into a saucepan with the vanilla and bring to a boil. Set aside.
Separate the egg white and yolk. Set the white aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use. Put the yolk in the upper part of a bain-marie, add the sugar then beat a few minutes until the mixture is pale yellow in colour. Stir in the flour, mix well, then slowly pour in the hot milk with constant stirring. Cook about 5 min until the sauce thickens and will coat the back of a spoon.
Transfer the custard to a pitcher or bowl and let it cool down, stirring occasionally to avoid a skin forming on the surface. Add the cream just before serving.