Creme Anglaise is basically custard made the traditional way. Traditionally prepared custard tastes amazing. Its creamy , full of flavour and delightful. This unlike Creme Patissiere is more liquid in consistency.
It is one of the easiest dishes to prepare. Not only does it taste excellent when chilled and served with fresh fruits. Its the base for innumerable desserts.
So here is a classic version which I have followed from the classic book, Larousse Gastronomique :-
8 egg yolks
250gm caster sugar
500ml whole milk
Zest of 1 lemon / 1 vanilla pod
Bring the milk to a boil and cool it down till it reaches a lukewarm temperature. In the meantime while it is cooling down whisk the egg yolks with the sugar over a double boiler till it reaches the ribbon stage.
Now slowly add the lukewarm milk and put the bowl back on the double boiler sitting it with a wooden spoon till it coats the spoon. Be sure to immediately take it off the heat once it coats the spoon. Once done add the zest and whisk well. Strain and your delightful Creme Anglaise is ready.
If you are using vanilla flavouring. Add a pod to the milk when boiling it.
Important tips. :-
- Though this will take practice try and not overcook the custard else it will definitely curdle.
- In case you see the first signs of curdling immediately take it off the heat and put it over an ice bath and keep whisking with added milk and strain the Creme Anglaise as a saving grace.