Vanilla Bean Crème Anglaise
By Tested and Perfected in the Sur La Table Kitchen
Vanilla Bean Crème Anglaise
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
2 1/3 cups
Ingredients:
- 1 cup whole milk
- 1 cup heavy whipping cream
- 2 teaspoons vanilla bean paste or the seeds from 1/2 vanilla bean pod
- 1/4 cup granulated sugar
- 5 large egg yolks
- 1/8 teaspoon fine kosher salt
There are many flavor possibilities for crème anglaise. Change the flavor by simply steeping an ingredient such as orange peel, cinnamon, mint, or coffee in the milk during the heating process.
Procedure:
Prepare an ice bath: Fill a large mixing bowl halfway with ice and water; set aside.
To a saucepan set over medium heat, add milk, cream, vanilla and sugar. Heat mixture, stirring occasionally, until sugar is dissolved. Continue to heat mixture until surface starts to shimmer, but do not let it boil. Remove pan from heat.
To a small mixing bowl, add egg yolks and whisk until smooth. While whisking constantly, slowly pour 1 cup of hot milk mixture into yolks to temper them. Slowly pour yolk mixture back into saucepan. Return saucepan to medium-low heat and cook, whisking constantly, until custard thickens and registers 165°F to 170°F on an instant-read thermometer.
Immediately strain anglaise through a fine-mesh strainer set over a medium mixing bowl to remove any tiny bits of scrambled egg. If using a vanilla bean, rinse and set aside for another use. Set bowl of anglaise over ice bath to chill. Once sauce has cooled, transfer sauce to a small pitcher to use immediately, or transfer to refrigerator with a piece of plastic wrap pressed directly on surface to prevent a skin from forming.
Recipe variations:
Procedure:
Prepare an ice bath: Fill a large mixing bowl halfway with ice and water; set aside.
To a saucepan set over medium heat, add milk, cream, vanilla and sugar. Heat mixture, stirring occasionally, until sugar is dissolved. Continue to heat mixture until surface starts to shimmer, but do not let it boil. Remove pan from heat.
To a small mixing bowl, add egg yolks and whisk until smooth. While whisking constantly, slowly pour 1 cup of hot milk mixture into yolks to temper them. Slowly pour yolk mixture back into saucepan. Return saucepan to medium-low heat and cook, whisking constantly, until custard thickens and registers 165°F to 170°F on an instant-read thermometer.
Immediately strain anglaise through a fine-mesh strainer set over a medium mixing bowl to remove any tiny bits of scrambled egg. If using a vanilla bean, rinse and set aside for another use. Set bowl of anglaise over ice bath to chill. Once sauce has cooled, transfer sauce to a small pitcher to use immediately, or transfer to refrigerator with a piece of plastic wrap pressed directly on surface to prevent a skin from forming.
Recipe variations:
- Add flavor to the crème anglaise by steeping the hot milk mixture for 30 minutes with one of the following: cinnamon sticks, mint leaves, cardamom pods, star anise, orange, or lemon zest.
- Spike your crème anglaise by adding 2-3 tablespoons of your favorite liquor. Whisk in the liquor before chilling the crème anglaise.