Pouring Custard Sauce (Crème Anglaise)
- Anthology of Crumbs
- Oct 3
- 1 min read
1
Searing the Beef
Vanilla paste works well if you don’t have a whole bean.
Serve warm over cakes or chilled over fruit.
Keeps refrigerated for up to 3 days.
Notes
1
Use a small paring knife to split the vanilla bean. Use the tip of the knife to scrape out the vanilla seeds and set them aside. Place the empty bean in your vanilla bottle or sugar jar to infuse more flavour.
2
In a small pot, heat the cream over medium heat until bubbles just begin to form at the edges. Remove from heat.
3
In a bowl, whisk together the egg yolks, sugar, and vanilla seeds.
4
Slowly pour half the warm cream into the egg yolks, whisking to combine. Return the mixture to the pot with the remaining cream and whisk together.
5
Return the pot to medium heat and stir until the custard thickens slightly and coats the back of a spoon.
6
Remove from heat. Strain through a fine mesh sieve into a bowl. Cover with plastic wrap pressed to the surface and refrigerate to cool.
Instructions
1 vanilla bean (or 1 teaspoon vanilla paste)
1 cup (240 ml) heavy cream
3 large egg yolks
½ cup (100 g) sugar
Pouring Custard Sauce (Crème Anglaise)
Anthology of Crumbs
A delicious custard sauce that is easy to make and even easier to enjoy. Consider serving it beside a slice of chocolate cake or poured over a bowl of fruit crumble in place of whipped cream or ice cream.
Servings :
About 1 ½ cups
Calories:
Prep Time
10 min
Cooking Time
15 min
Rest Time
0
Total Time
25 min
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