Recipe: Vanilla custard sauce (Crème anglaise)
After all pastry creams, Chantilly creams, almond creams (and so on...), welcome to the kingdom of sauces! Sauces are liquid mixtures cooked on the stove, usually with no thickeners other than egg
Keywords
- Basic recipes
- Crème anglaise
- Custard sauce
- Egg yolks
- Milk
- Pastry academy
- Pastry fundamentals
- Vanilla
- Vanilla custard sauce
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Cooking tools:
- Blender
- Double boiler
- Instant-read thermometer
- Fine-mesh sieve
- Kitchen scale
- Saucepan
- Stove
- Whisk
- Spatula
- Spoon
- Mixing bowl
- Paring knife
- Cutting board
- Measuring cup
- Refrigerator
Ingredients
- Milk
- Heavy cream
- Vanilla bean, split
- Egg yolks (~ 6 egg yolks)
- Granulated sugar
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