creme anglaise

My Foolproof Creme Anglaise is a sweet custard-like sauce, the name of which is French for "English cream," and my method truly is foolproof.&nbsp;

Foolproof Creme Anglaise (Classic Vanilla Custard Sauce) Recipe

(8floz/225 milliliters) cream ((any type of fresh cream will do))

(12floz/340 milliliters) whole milk

(4 ounces 115 grams) sugar, (divided)

vanilla bean, (split lengthwise and scraped)

In a medium heavy bottomed saucepan add the cream, milk, 1/4 cup sugar, vanilla pod and beans.&nbsp;

Simmer over medium heat&nbsp;until the mixture starts to bubble around the edge of the pan, for about 2 minutes, do not let it boil. Remove from the heat and let stand for 20 minutes.

While the cream mixture is infusing, whisk the egg yolks with remaining 1/4 cup of sugar in a medium bowl.

Ladle some of the hot cream mixture into the egg yolk mixture, then swiftly whisk to combine. Add another ladle of the infused milk to the eggs until the egg mixture is warm to the touch. This method is called tempering and it prevents the eggs from curdling.&nbsp;

Pour the tempered cream and egg mixture into the remaining cream in the saucepan, then return the pan to the heat.&nbsp;

Continue to cook over medium heat while constantly stirring until the custard coats the back of a spoon, this will take about 5 to 7 minutes.

Once the custard has thickened, remove from the heat and strain through a sieve into a medium bowl to remove&nbsp;any lumps and the vanilla pod.&nbsp;

Place the custard in an ice bath to cool it down quickly and prevent overcooking.&nbsp;

Once cooled, cover and store in the fridge in an airtight container for up 4 days. Serve with pies, crisps and cobblers.&nbsp;

This French sweet custard-like sauce has never been easier!

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Hi Bold Bakers! My Foolproof Creme Anglaise (Classic Vanilla Custard) really is just that: foolproof. This recipe and video not only includes all the tricks to making the perfect creme anglaise, but I share a chef's tricks on how to salvage this delicate custard if things happen to go wrong! So let’s get baking!
 
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Foolproof Creme Anglaise (Classic Vanilla Custard Sauce)

John Torode's simple vanilla custard is a must-have indulgent addition to any pudding

Vanilla custard

1l milk

vanilla sugar

tbsp cornflour

tbsp plain flour

Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately. In a bowl, beat together the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beating well.

Return the mixture to the pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. Remove and serve with the dumplings.

Crème anglaise, aka pouring custard or vanilla sauce, is an easy to make dessert sauce. It can be served warm or cold, thick or thin and only needs 4 ingredients. This recipe gives you all the tips you need.

How to make Creme Anglaise (Homemade Custard)

milk ((500 milliliters))

white granulated sugar ((notes))

vanilla bean paste

In a small saucepan, over low-medium heat, heat the milk until it&#039;s heavily steaming and very hot to the touch. Set aside.

In a medium bowl, use a hand whisk to whisk together the sugar and egg yolks until combined.

Whilst continuing to whisk, slowly drizzle the hot milk into the egg yolks.

Pour it all back into the saucepan and heat over low heat, stirring constantly, until it&#039;s thick enough to coat the back of the spoon and you can draw a line through it that doesn&#039;t break.

Pour the custard through a strainer into a clean bowl and let it cool a few minutes before serving. It can also be served cold.

A Crème Anglaise flavored with rich blood orange juice. Pairs with my blood orange cointreau souffle, or any dessert you wish!

Blood Orange Crème Anglaise

Egg Yolks

Heavy Cream

Sugar (granulated)

Cointreau

tbsp Orange Juice (from the blood orange of course)

In a saucepan on the lowest heat setting add the heavy cream, sugar, and egg yolks. Use a rubber spatula to mix everything together constantly stirring so the eggs to scramble. Make sure to scrape the spatula along the bottom at all times so no part of the sauce overheats.

After about 2 minutes add the cointreau and blood orange juice and stir for another 3-4 minutes, or until the perfect consistency.

Strain the Crème Anglaise through a fine mesh sieve into a ramekin or other container. Place plastic wrap directly on top of the liquid so a film does not develop. Place in the fridge. Serve chilled.

This is a luscious, silky, smooth vanilla sauce that’s so versatile and easy to make. Makes an amazing bread pudding sauce! Pair this with any dessert!

Easy Vanilla Sauce Recipe | Bread Pudding Sauce

milk

½ cup half and half

Tablespoons sugar

Add the milk and half and half to a pot and bring to a slight simmer. Remove from heat.

Whisk egg yolks and sugar together in a medium bowl. Slowly ladle all the warm milk mixture into the egg yolk mixture while whisking quickly. Adding it too quickly will cook the egg yolks and cause the sauce to curdle.

Return to the mixture to the pot and heat over medium low until the sauce thickens and coats the back of a spoon. About 5 to 6 minutes. Remove from heat, add the vanilla once it cools.

Strain the sauce if desired. Serve warm or chill in the refrigerator.

This small batch recipe for chocolate Bavarian cream features a rich chocolate custard that has been paired with whipped cream for a wonderful airy texture.

Chocolate Bavarian Cream

g whole milk, cold (0.7 oz.)

gelatin powder (1 teaspoon, 0.1 oz.)

chocolate

50 g whole milk (1.8 oz.)

heavy cream (35% fat) (2.5 oz.)

g white granulated sugar (1.4 oz.)

g heavy cream (35% fat), cold (5.3 oz.)

Bloom the gelatin: Pour the cold milk (20 g/0.7 oz.) into a small bowl and sprinkle the gelatin over it. Mix it briefly using a fork then set aside.

Melt the chocolate: Place the chocolate pieces in a large bowl (microwavable). Heat in the microwave in 20-second increments, stirring in-between, until completely melted. You can melt the chocolate in a double-boiler if you don't want to use a microwave.

Prepare the crème anglaise: Pour the milk, heavy cream and part of the sugar (about 1/3) into a small pot. Heat over medium heat until simmering.

Meanwhile, whisk the egg yolks with the remaining sugar in a bowl for about 2 minutes, until slightly lighter in color. Start whisking as soon as you add the sugar to the egg yolks to avoid getting a lumpy mixture.

Gradually pour the hot liquids (milk/cream) into the egg mixture, whisking constantly. Add the liquids very slowly to raise the temperature of the eggs without scrambling them.

Return the mixture to the pot. Cook over medium heat, stirring constantly with a wooden spoon (or heatproof spatula) until slightly thickened, about 3 minutes. It's done when: The cream coats the spatula/spoon and if you run a clean finger through the spatula, the trace remains. Tip: Reduce the heat to medium-low if you notice the mixture sticking to the pot at any point.

Off the heat, add the bloomed gelatin and stir to dissolve. Tip: If the crème Anglaise isn't completely smooth, place a fine-mesh sieve over the chocolate bowl before moving on to the next step.

Pour the crème Anglaise over the melted chocolate in 3-4 additions, stirring from the middle and moving outwards in circles, until fully combined and smooth. Optional: Mix with an immersion blender to ensure the chocolate mixture is completely smooth.

Set aside to cool down at room temperature, stirring occasionally with a spoon. The chocolate mixture should cool down to about 24°C to 29°C (75°F to 85°F) before adding the whipped cream. If it's too hot, it will deflate the whipped cream. It took about 20 minutes in a 20°C/68°F kitchen.

Whip the heavy cream: In the meantime, pour the heavy cream into a mixing bowl and whip on medium-low speed until soft-medium peaks form. The whipped cream shouldn’t be too firm or you'll have trouble incorporating it into the cream. Tip: Return the whipped cream to the fridge if the chocolate isn't at the right temperature yet.

Add a heaping tablespoon of whipped cream to the chocolate mixture (to lighten it) and mix until combined. There's no need to be gentle when mixing at this point.

Add the remaining whipped cream in 3 additions, carefully folding it in with a spatula to avoid deflating the cream. Mix just until you no longer see streaks of white. If you mix for too long, the air will escape and the cream will be quite dense.

Pour into desired cups and cover tightly (without touching the surface). Chill for at least 4 hours or until completely set. Enjoy!

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