Crème Anglaise (Custard Cream)
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This custard cream is used to serve with a piece of cake, for example.
Hands-on: 10 minutesTotal: 2 hours 10 minutes
Makes: 2 cups
- 1 vanilla pod
- 2 cups whole milk
- 5 egg yolks
- ½ cup sugar
- 1 tsp. cornstarch
- Slice the vanilla pod lengthwise. Put in a small saucepan with the milk. Bring to a boil over low heat. Take the vanilla pod out when the boiling starts. Scrape the vanilla seeds out using a spoon, and put back in the milk.
- In the bowl of a stand mixer, whisk the egg yolks, sugar, and cornstarch until the mixture whitens. Pour ⅓ of the hot milk in the bowl, stirring rapidly with a wooden spoon. Pour the mixture into the rest of the milk in the saucepan. Stir continuously, over very low heat. You know that the cream is ready when it is thick enough that if you slide your finger along the stirring spoon, the custard doesn’t flow back to cover the track.
- Pour in a large bowl and immediately put in the refrigerator for 2 hours.