Are you wondering what to bring to the party for this classic recipe? Well, let me tell you, the ingredients are wonderfully basic, and they always come in more or less the same proportions. But here’s the thing: why not give my recipe a try? I promise you, it’s a much easier method that sidesteps some of the pitfalls of the traditional way of making crème anglaise. By following my step-by-step instructions, you’ll practically be guaranteed success! Trust me, it’s so easy to memorize and keep in your culinary repertoire, ensuring that you’ll always have a fantastic dessert option at your fingertips.
Let’s talk about crème anglaise, shall we? It’s a delightful French custard sauce or pastry filling that also serves as a base for ice cream. You know that blissful moment when you finish a bowl of vanilla ice cream and eagerly scrape every last bit of the creamy goodness from the bottom? Well, my friend, that’s the essence of crème anglaise!
What you will need to make crème anglaise
Don’t blink, it’s a short list!
- cream (1 cup)
- egg yolks (4)
- sugar (1/4 cup)
- vanilla paste
- Vanilla bean paste is a thick, concentrated vanilla extract that contains the seeds and sometimes the pod of the vanilla bean. It’s a more convenient and less expensive alternative to vanilla beans, which have become absurdly expensive of late. Look for it in your baking aisle, and you can buy it here. I like and use the Nielsen-Massey brand. Of course, if you have a lot of money, use a vanilla bean!
how to make crème anglaise, in 4 easy steps
My method is a bit different and a bit easier than the standard one. Instead of heating the milk separately and drizzling the yolks and sugar, I mix everything together and then cook. It’s not Cordon Bleu approved, but it works beautifully.
