20/03/2026
Crème Anglaise (English Custard)
Ingredients:
Milk
Sugar
Fresh eggs
Vanilla (optional)
Technique
Split 2 vanilla beans in half and scrape out the seeds with the tip of a knife.
In a saucepan, bring 50 ml of milk to a boil with the seeds and the pods.
Whisk 5 egg yolks with 75 g of sugar, then add the mixture to the saucepan.
Cook until the custard reaches 82°C. When the cream coats the back of a spoon, immediately pour it into a cold container.
Tip: If the temperature exceeds 85°C, the yolks may curdle and form lumps. If this happens, blend the custard and strain it through a fine sieve (chinois) to restore a smooth texture.
Uses
Crème anglaise is delicious served with chocolate fondant or île flottante (using the leftover egg whites).
It also serves as the foundation for many ice cream recipes.
