← Back to Search Results
Creme Anglaise

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Yield: 2 cups

Ingredients

  • 2 cups milk
  • ½ vanilla bean, split lengthwise
  • 5 large egg yolks (100 grams or scant ½ cup)
  • ½ cup sugar

Directions

Place the milk in a heavy nonreactive medium saucepan, scrape the half vanilla bean seeds in, and bring to a boil over medium-high heat. Let the mixture rise up the side of the pan, then immediately remove from the heat.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks with the sugar on high speed until very thick and pale, about 3 to 4 minutes. The mixture will triple in volume and form a ribbon when dropped from the whisk.

Bring the bowl over to the saucepan. Whisk about 1 cup of the hot milk into the yolk mixture to temper it, then pour the mixture back into the saucepan. Off heat, stir until the custard is thick enough to coat a wooden spoon. (Run your finger through the custard on the back of the spoon. The custard is thick enough when the line remains.) Immediately pour the crème anglaise through a China cap or fine-mesh strainer into a bowl and whisk until cool. Refrigerate for up to 3 days. Cover after completely cool.


© 2007 Ann Amernick
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on eight 1/4-cup servings.

119kcal (6%)
83mg (8%)
0mg (0%)
69mcg RAE (2%)
92mg
7mg
4g
16g
0g
16g
137mg (46%)
31mg (1%)
2g (11%)
5g (7%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
flavor Flavor
by Rocco DiSpirito
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?