Crème Anglaise

Name: Crème Anglaise (Custard Cream)
Prep time: 40 min
Total time: 40 min
Yield: Makes about 1 liter (4 cups)
Cuisine: French
Ingredients: ½ vanilla bean, split lengthwise, seeds scraped and reserved; 100 grams (3½ ounces) sugar; 5 large egg yolks, at room temperature; 500 milliliters (2 cups plus 2 tablespoons) whole milk

Custard Cream

Preparation info

Makes about
1 liter

Difficulty
Easy
Ready in
40 min

Appears in

The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

About

Ingredients

500 milliliters (2 cups plus 2 tablespoons) whole milk
½

Method

Prepare your mise en place.

Place the milk in a russe. Add the vanilla bean and its seeds and place the pan over medium heat. Bring to a boil, then immediately remove the pan from the heat and allow the milk to cool for 1 minute.