Custard (Crème Anglaise)
Ingredients:
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 5 large egg yolks
- 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract)
- Pinch of salt
Instructions:
1. Prepare the Ingredients:
- In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar.
- If using a vanilla bean, add the split bean and seeds to the mixture. If using vanilla extract, add it later.
2. Heat the Milk Mixture:
- Heat the milk and cream mixture over medium heat until it just starts to simmer. Do not let it boil. Remove from heat.
3. Mix the Egg Yolks:
- In a medium bowl, whisk together the egg yolks, remaining sugar, and a pinch of salt until the mixture is pale and slightly thickened.
4. Temper the Egg Yolks:
- Slowly pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks (this prevents them from curdling).
- Gradually add the rest of the hot milk mixture, continuing to whisk.
5. Cook the Custard:
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula.
- Cook until the custard thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let the mixture boil.
6. Strain the Custard:
- If you used a vanilla bean, remove it.
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure a smooth texture.
7. Cool and Serve:
- If using vanilla extract, stir it in now.
- Allow the custard to cool to room temperature, then cover and refrigerate until well chilled, at least 2 hours.
Serving Suggestions:
- As a Sauce: Serve chilled or slightly warmed over desserts like cakes, fruit tarts, or pies.
- As a Dessert Base: Use as a base for making ice cream or other custard-based desserts.
- With Fresh Fruit: Serve with fresh berries or other fruits for a light and elegant dessert.
Enjoy your smooth and creamy Crème Anglaise! This classic custard sauce is versatile and adds a luxurious touch to many desserts.
