;

Creme Anglaise

Mar
30

IMG_1780
A crème anglaise is the classic French custard sauce–and not easy to master but is a worthy challenge. A crème brulee is prepared in a similar manner, by the way, with cream instead of milk, and sugar caramelized on top. A crème anglaise is a pourable custard sauce while a crème brulee is a set custard. You can use creme anglaise as a sauce over cakes, pies, crepes, French toast, and so on. Anything where a pourable sauce works. It’s great over chocolate mousse.


The trick to mastering it is in the cooking. The heat is really important–if you cook over too high a heat, you’ll scramble the yolks. Too low a heat, you won’t thicken the custard. Patience is the key.

Printer-Friendly Printer-Friendly
How to make Creme Anglaise:
1 3/4 cups milk
1/2 cup sugar
4 egg yolks
1 teaspoon corn starch
1 teaspoon vanilla extract

Heat the milk without scalding. Whisk the sugar and egg yolks in a bowl until well blended. Slowly add the hot milk, whisking constantly. Return the mixture to the pot used to heat the milk. Remove about 1/3 cup of the mixture from the pot. Whisk in the teaspoon of corn starch and return the corn starch/milk mixture to the pot and whisk to blend. Add the teaspoon of vanilla and whisk to blend. Stir constantly over medium heat until the mixture thickens and coats a spoon. Chill to thicken further.

Try to not eat it out of the bowl with a spoon.

See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly Printer-Friendly

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on March 30, 2014  

More posts you might enjoy:






Sign up for the Chickens in the Road Newsletter

Comments

One Response | RSS feed for comments on this post

  1. 3-30
    8:18
    pm

    I took a cooking class once where they told us that the easiest way to get creme anglaise, if you’re in a hurry and don’t want to actually make it….Is to buy the highest-quality vanilla ice cream you can find….Then let it melt. Voila! Creme Anglaise.

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm












If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter




The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Out My Window

Calendar

November 2017
S M T W T F S
« Oct    
 1234
567891011
12131415161718
19202122232425
2627282930  


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!





Entire Contents © Copyright 2004-2017 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact