Creme anglaise, vanilla custard - video recipe !
Creme anglaise is just the best poured on top of chocolate brownies, or to make floating islands ! This is a tricky recipe, but we'll give you every tip to make it a success !
Ingredients
Preparation
Put the milk to boil, and add the sliced vanilla pod with its seeds.
Meanwhile, mix together the egg yolks and the sugar, until it gets white and creamy.
Once the milk has boiled, add it gradually to the previous mix, then put it back in the pot, and on medium heat.
With a wooden spoon, constantly stir the mix. Once there is no more foam, and the cream covers the spoon, the creme anglaise is ready. Take it immediatly out of the heat, it can't boil or it will be bad and have clots in it.
Pour the creme in a large dish so it can cool down quickly. There you are !
Observations
What is the best way to serve creme anglaise?
Creme anglaise is delicious when poured over chocolate brownies or used to create floating islands, enhancing both flavor and presentation.
Can I make creme anglaise without a vanilla pod?
Yes, you can substitute the vanilla pod with vanilla extract, but the flavor may not be as rich and aromatic as using a fresh pod.
How can I tell if my creme anglaise is cooked properly?
The creme anglaise is ready when it thickens enough to coat the back of a spoon and there are no bubbles; it should not boil to avoid curdling.
What are some common mistakes to avoid when making creme anglaise?
Avoid boiling the mixture, as this can cause clots; also, ensure to stir constantly to prevent the eggs from scrambling.
Can I store leftover creme anglaise, and how?
Yes, you can store leftover creme anglaise in an airtight container in the refrigerator for up to 3 days; just reheat gently before serving.
Nutrition
- Carbo: 46.3g
- Total fat: 8.3g
- Saturated fat: 2.8g
- Proteins: 11.6g
- Fibers: 0g
- Sugar: 45.8g
- ProPoints: 8
- SmartPoints: 14
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