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Crème Anglaise

Crème anglaise, frequently referred to by the generic term custard in English, is the most common and versatile dessert sauce, being used as an accompaniment, or as a base for additional treatment, in numerous desserts in the cuisines of countries throughout the world. It's easy to make and can be flavored in a variety of ways.

Source and licence

"Crème Anglaise" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cr%C3%A8me_Anglaise, revision 4621190), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cr%C3%A8me_Anglaise&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4621190

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

France. Associated with France by curated dish list: crème anglaise (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Bring the milk and flavoring to a simmer in a medium saucepan. If using a vanilla bean, cut it lengthwise and add to the milk. After a short time and before the milk simmers, scrape the seeds from the inside of the beans and dispose of the husks.
  2. Meanwhile, whisk the egg yolks and sugar thoroughly. The mixture should be pale yellow.
  3. When the milk simmers, remove from heat and slowly pour about half of it into the egg mixture, mixing continuously. Pour the egg/milk mixture back into the saucepan with the remaining milk, stirring continuously, and return the saucepan to the stove.
  4. Cook for a short time over medium heat, stirring continuously. Be careful to scrape the sides and corners regularly, and do not let the mixture boil.
  5. Test for readiness by dipping a spatula into it and running your finger over the coated spatula. The crème is done when it is thick enough that the trail wiped away by your finger remains.
  6. Remove the saucepan from heat and strain it through a metal strainer into another bowl. Stir it continuously for another two minutes, cooling it.
  7. To complete cooling quickly, place the bowl in a larger bowl of ice and stir the crème until cool. If you have more time, you can place the bowl in the freezer, stirring periodically until it's cool. If you don't use one of these methods, a skin will form on top of the creme.