Crème Anglaise – Ultimate Summer Dessert Part 2/3
- 35 min
- Serves 4
- 4 ingredients
15 minutes to prep, 20 to cook. A silky, vanilla‑infused custard that elevates any dessert with a smooth, refreshing finish. This classic French crème anglaise is quick to prepare and pairs beautifully with meringues, cakes, or fresh fruit.
Free. No account needed.
Method
Split the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and the pod to 400 ml of whole milk in a saucepan.
Heat the milk over medium heat until it just begins to steam, then remove from the heat and let it infuse for 10 minutes; discard the vanilla pod.
Kitchen notes · Added by ReelsMeals: Milk steams after the vanilla infuses. Remove the pod before combining with yolks.
Whisk the 4 egg yolks with 65 g caster sugar by hand until the mixture becomes pale and slightly thickened.
Kitchen notes · Added by ReelsMeals: Yolks turn pale and slightly thick. Whisk until the sugar is worked in.
Slowly pour the warm milk into the yolk mixture while whisking constantly, then return the combined mixture to the saucepan.
Cook over medium‑low heat, stirring continuously, until the custard coats the back of a spoon (about 180°F). Do not allow it to boil.
Kitchen notes · Added by ReelsMeals: Custard coats the back of a spoon without boiling. Stir constantly over medium-low heat.
Immediately strain the custard into a bowl set over an ice bath and stir until it cools to room temperature.
Kitchen notes · Added by ReelsMeals: Custard cools in the ice bath. Stir while it cools to keep the texture smooth.
Press cling film directly onto the surface of the custard to prevent a skin from forming, then refrigerate until fully chilled (at least 1‑2 hours).
Serve the cold crème anglaise poured around the base of meringues or any dessert of your choice.
Tips while you cook
- Infuse the milk
- After heating, let the milk sit with the vanilla pod for 10 minutes before discarding the pod.
- Whisk yolks thoroughly
- Whisk the egg yolks with the caster sugar until the mixture turns pale and slightly thickened.
- Strain while cooling
- Immediately strain the custard into a bowl over an ice bath and stir until it reaches room temperature.
- Prevent skin formation
- Press cling film directly onto the custard surface before refrigerating for at least 1‑2 hours.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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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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