Crème Anglaise – Ultimate Summer Dessert Part 2/3
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.
Maker: Ed Cudlipp
From: Instagram(view original)
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Ingredients
- 1 vanilla pod
- 1 7/10 cup whole milk
- 4 egg yolks
- 2 3/10 oz caster sugar
Instructions
- 1Split 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.
- 2Heat 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.
- 3Whisk the 4 egg yolks with 65 g caster sugar by hand until the mixture becomes pale and slightly thickened.
- 4Slowly pour the warm milk into the yolk mixture while whisking constantly, then return the combined mixture to the saucepan.
- 5Cook over medium‑low heat, stirring continuously, until the custard coats the back of a spoon (about 180°F). Do not allow it to boil.
- 6Immediately strain the custard into a bowl set over an ice bath and stir until it cools to room temperature.
- 7Press 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).
- 8Serve the cold crème anglaise poured around the base of meringues 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.