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"Crème Anglaise"

4 Reviews
100% would make this recipe again

A light version of the rich custard sauce to accompany desserts.

Ingredients

1 cup milk, partly skimmed, 2% 250 mL
1/2 tsp vanilla extract 2.5 mL
1 egg yolks
1 tbsp sugar 12 g
1 tbsp white flour (all purpose) 8 g
1/2 cup whipping cream 35% 125 mL

Before you start

Using a bain-marie, reduces the risk of boiling (and spoiling) this heat-sensitive sauce.

Method

  1. Pour the milk into a saucepan with the vanilla and bring to a boil. Set aside.
  2. Separate the egg white and yolk. Set the white aside in a glass jar with a lid and put it in the refrigerator or freezer for a future use. Put the yolk in the upper part of a bain-marie, add the sugar then beat a few minutes until the mixture is pale yellow in colour. Stir in the flour, mix well, then slowly pour in the hot milk with constant stirring. Cook about 5 min until the sauce thickens and will coat the back of a spoon.
  3. Transfer the custard to a pitcher or bowl and let it cool down, stirring occasionally to avoid a skin forming on the surface. Add the cream just before serving.

Remarks

The sauce can be kept for 4 days, covered, in the refrigerator.

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Members' Reviews

4 Reviews (4 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Dairy | Eggs | Sauces & Dips | Vegetarian | Kosher | Halal