Crème Anglaise
- Total time
- 30 min
- servings
- 1 servings
- Dish type
- Other
Ingredients
Ingredients
- 0,5 tasse whole milk
- 0,5 tasse heavy cream
- 1 (2-inch) piece vanilla bean, split; or 1 tsp. vanilla bean paste or extract
- 3 large egg yolks
- 3 c. à soupe sugar
- Kosher salt
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 1 component (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Combine ½ cup whole milk and ½ cup heavy cream in a heavy medium saucepan. Add the scraped seeds and pod from 1 (2-inch) piece vanilla bean, split; or 1 tsp. vanilla bean paste or extract. Bring milk mixture to simmer. Remove from heat.
- 2
Meanwhile, whisk 3 large egg yolks, 3 Tbsp. sugar, and a pinch of kosher salt in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Pour mixture back into saucepan and stir over low heat until custard thickens and leaves trail on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard through a fine-mesh sieve into bowl; cover surface directly with plastic wrap or buttered parchment and chill. Do Ahead: Crème Anglaise can be made 1 day ahead; keep chilled. Editor’s note: This crème Anglaise recipe was first printed in the February 1998 issue of Bon Appétit; it has been edited for style. Head this way for more of our favorite Christmas desserts →
Source : epicurious
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!