Crème Anglaise – Ultimate Summer Dessert Part 2/3
- 35 min
- Serves 4
- 5 ingredients
15 minutes to prep, 20 to cook. 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.
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Method
Place 400 ml of whole milk in a medium saucepan.
Add the split vanilla pod and its scraped seeds to the milk.
Heat 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.
Kitchen notes · Added by ReelsMeals: Steam and small bubbles appear at the edges without a boil.
Remove the saucepan from the heat, cover, and let the vanilla infuse for 10 minutes. Then discard the pod.
While 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.
Kitchen notes · Added by ReelsMeals: The yolks and sugar are pale, thick, and ribbon-like.
Gradually pour the warm vanilla‑infused milk into the egg‑yolk mixture, whisking constantly to temper the yolks and prevent curdling.
Kitchen notes · Added by ReelsMeals: The warm milk blends into the yolks without curdling.
Transfer the combined mixture back to the saucepan and return it to the stove over medium‑low heat.
Stir 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.
Kitchen notes · Added by ReelsMeals: The custard coats the back of the spatula.
Immediately 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.
Kitchen notes · Added by ReelsMeals: The strained custard is smooth and cools over the ice bath.
Stir the strained custard gently until it reaches room temperature.
Lay a sheet of clingfilm directly on the surface of the custard to prevent a skin from forming.
Cover the bowl and refrigerate the custard for at least 1 hour, or until fully chilled.
Kitchen notes · Added by ReelsMeals: The custard is fully chilled before serving.
When 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.
Tips while you cook
- Temper the yolks gradually
- When adding the warm vanilla‑infused milk, pour it slowly into the whisked yolks while stirring constantly.
- Maintain low heat while thickening
- Return the mixture to the pan over medium‑low heat and stir continuously until it coats the back of a spoon.
- Stop cooking quickly with an ice bath
- After straining, place the bowl over an ice bath to halt further cooking before chilling.
- Prevent a skin from forming
- Lay clingfilm directly on the custard surface before covering and refrigerating.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Ed Cudlipp made this.
The recipe comes from Ed Cudlipp’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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