How to make a perfect crème anglaise?

Crème anglaise is ideal for accompanying your desserts: cakes, floating island, and more. It is made from milk and egg yolks, resulting in a liquid and thick texture. Crème anglaise is often flavored with vanilla or citrus fruits.

Ingredients	Units	Quantity
Milk Egg yolks Granulated sugar Vanilla	1 liter of milk 5 egg yolks 100g of granulated sugar 1 vanilla pod	1 liter of milk 8 to 10 egg yolks 200g of granulated sugar 1 or more vanilla pods
Preparation time for Crème Anglaise	Minute	20 to 25

Technique for making Crème Anglaise

• Prepare your workspace:
• Weigh the ingredients:
  • Measure out the milk, sugar, egg yolks, and vanilla pod.
• Boil the milk:
  • In a saucepan, bring the milk to a boil. Add the vanilla pod, split lengthwise, into the milk.
• Clarify the eggs:
  • Separate the egg whites from the yolks.
• Whisk the egg yolks and sugar:
  • In a heatproof bowl, whisk the egg yolks and sugar together until the mixture becomes pale and smooth. This process is called “blanching,” where you whisk the mixture for a minute or more to dissolve the sugar.
• Temper the eggs:
  • Gradually pour the hot milk onto the egg mixture while whisking vigorously.
• Cook the custard:
  • Pour the mixture back into the saucepan.
  • Cook over low heat, stirring gently with a spatula in a figure-eight motion. The temperature should stay between 80-90°C.
• Check the consistency:
  • Lift the spatula and make a horizontal line with your finger. If the line stays clear and does not run, your crème anglaise is done.
• Strain the custard:
  • Pass the crème anglaise through a fine-mesh sieve (tamis) to remove any solids.
• Cool the crème anglaise:
• To cool it quickly, place the bowl in a larger container filled with crushed ice. Stir occasionally to ensure even cooling.
• Now, your crème anglaise is ready to be used or served! Enjoy it with your favorite desserts!

What you should know about crème anglaise

The texture or creaminess of crème anglaise depends on the amount of egg yolks used. To achieve a smooth, velvety crème anglaise, feel free to increase the number of yolks used.

Regarding the sugar and milk ratio: It is recommended to use 250g of sugar for 1 liter of milk, depending on your preference. Be cautious when adding the sugar to the egg yolks directly, as it can cause small, insoluble crystals. To avoid this, pour the sugar gradually over the egg yolks and whisk immediately to ensure it dissolves smoothly.

What can crème anglaise be used for?

Crème anglaise is often used as a sauce to accompany your desserts and entremets, such as caramel rice pudding, bavarois, floating island, puddings, and chocolate cakes. It can also be used to create entremets or homemade vanilla ice cream, for example.

How to successfully whip egg whites by hand?

Whipping egg whites by hand can be a bit challenging, but with patience and the right technique, you can achieve great results. Here’s how to do it:

Use Immediately:
Once the egg whites have reached stiff peaks, they are ready to be used in your recipe.
Whisking by hand requires a little more effort than using an electric mixer, but it’s a great way to achieve control over the texture and consistency of your egg whites!

Choose the Right Bowl and Whisk:
Use a clean, dry, and preferably metal or glass bowl. Plastic bowls may have traces of grease, which can prevent the egg whites from whipping properly.
Use a large whisk to help incorporate air into the egg whites.

Prepare the Egg Whites:
Separate the egg whites from the yolks carefully, ensuring there’s no yolk in the whites, as even a small amount of fat will prevent them from whipping up properly.
Let the egg whites come to room temperature before whipping. They will whip better when they’re not cold.

Start Whisking:
Begin whisking the egg whites in a circular motion. Start slowly and gradually increase the speed as they begin to froth.
Be sure to whisk evenly around the bowl, making sure the egg whites get mixed thoroughly.

Add a Pinch of Salt or Cream of Tartar (Optional):
Adding a pinch of salt or a few drops of lemon juice or cream of tartar will help stabilize the egg whites and make them more likely to form stiff peaks.

Whisk Until Stiff Peaks Form:
As you continue to whisk, the egg whites will gradually form soft peaks, then stiff peaks. To check for stiff peaks, lift the whisk from the egg whites. The peak should stand up straight and not fold over.
This process can take some time, so be patient. You should notice the egg whites becoming glossy and thick as you continue.

Stop at the Right Moment:
Be careful not to overwhip the egg whites. If you continue whisking too much, the egg whites can become dry and grainy, which will make them difficult to incorporate into other mixtures.