step 1. Mix the ingredients together
Mix cream, sugar, egg yolks and vanilla together briefly in a blender. You can do this with an immersion blender or even a whisk.
step 2. Heat on the stove until thickened
Use a silicone spoon to stir the custard constantly while cooking over medium to medium heat until thickened (your goal is 180F). This will take 5-10 minutes depending on the size of your pan and its heat level. . Check for the right consistency: the crème anglaise should be thick enough to coat the back of a spoon, leaving a clear trail when you run your finger across it. To test the consistency, dip a spoon into the sauce, then run your finger along the back of the spoon. If the line stays intact without the sauce running, it’s done.
step 3. Strain to remove any stray clumps
This step removes any lumps or bits of cooked egg, resulting in a silky sauce. I pour it through a fine mesh strainer.
step 4. Chill (over ice or in the refrigerator)
Once the custard is cooked and strained, it needs to be chilled properly before serving. It will thicken as it cools. Note: Ultimately, the choice is yours whether to serve the crème anglaise warm, room temperature, or cold, but since it’s summer, we’re going to serve it cold.
What to expect from crème anglaise
This sauce has a medium pourable consistency ~ not as thick as custard, but with a nice voluptuous consistency. Cover berries or biscuits in the best way. When you use a vanilla bean or vanilla bean paste, the flavor is just gorgeous (it really does taste like the best melted vanilla ice cream ever). The color will range from off-white to golden yellow depending on the color of your buds. The little specks of vanilla bean are all.
Note: Egg yolks are the only thickening agents in this classic recipe. Crème anglaise can be made with cornstarch or flour to thicken it further, but that’s not the desired consistency. for a dessert sauce.
