Crème Anglaise – Ultimate Summer Dessert Part 2/3
A silky vanilla‑infused custard that turns any dessert into a refreshing treat. Light, airy, and perfect for topping meringues, cakes, or fresh fruit on a hot summer day.
Maker: Ed Cudlipp
From: Instagram(view original)
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Ingredients
- 1 7/10 cup whole milk
- 1 vanilla pod
- 2 3/10 oz caster sugar
- 4 egg yolks
- 1 clingfilm
Instructions
- 1Place 400 ml of whole milk in a medium saucepan.
- 2Add the split vanilla pod and its scraped seeds to the milk.
- 3Heat the mixture over medium heat, stirring occasionally, until it just begins to steam (small bubbles will form around the edges). Do not let it boil.
- 4Remove the saucepan from the heat, cover, and let the vanilla infuse for 10 minutes. Then discard the pod.
- 5While the milk is infusing, whisk the 4 egg yolks together with 65 g of caster sugar in a large bowl until the mixture becomes pale, thick, and slightly ribbon‑like.
- 6Gradually pour the warm vanilla‑infused milk into the egg‑yolk mixture, whisking constantly to temper the yolks and prevent curdling.
- 7Transfer the combined mixture back to the saucepan and return it to the stove over medium‑low heat.
- 8Stir continuously with a heat‑proof spatula, scraping the bottom of the pan, until the custard thickens enough to coat the back of a spoon (approximately 180°F). Do not allow the mixture to boil.
- 9Immediately strain the custard through a fine‑mesh sieve into a clean bowl set over an ice bath to stop cooking and remove any cooked egg bits.
- 10Stir the strained custard gently until it reaches room temperature.
- 11Lay a sheet of clingfilm directly on the surface of the custard to prevent a skin from forming.
- 12Cover the bowl and refrigerate the custard for at least 1 hour, or until fully chilled.
- 13When ready to serve, give the custard a quick stir and pour it cold around the base of meringues, cakes, or any dessert of your choice.
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Frequently asked questions
- How long does it take to make Crème Anglaise – Ultimate Summer Dessert Part 2/3?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Crème Anglaise – Ultimate Summer Dessert Part 2/3 recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crème Anglaise – Ultimate Summer Dessert Part 2/3 recipe come from?
- It was shared by Ed Cudlipp on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.