Créme Anglaise (English cream) is a custard base made from cream and egg yolks. It can be used as a standalone sauce or as the base for numerous custards and creams, even ice cream. Finished créme Anglaise can be drizzled on desserts like freshly-baked brownies and soufflés.
This recipe is derived from the superb book Patisserie by Christophe Felder, detailing this and hundreds of traditional French recipes.
Makes 3 cups (600 grams)
Temper the egg yolks by pouring 1/3 of the cream and milk into the eggs and whisking. Then pour the remaining into the eggs.
Return the the créme Anglaise to the saucepan and heat until it starts to thicken and reaches 170°F (76°C).
Once it reaches 170°F (76°C), remove it from the heat immediately while continuing to stir. It should be thick at this point, similar to the consistency of sour cream. The temperature will continue to rise but it should not exceed 180°F (82°C) or else the eggs will scramble, giving you lumps.
Strain the mixture through a sieve to remove any last bits of egg.
Use the cream while warm for a more liquid texture to drizzle, or chill for a spoonable creamy treat.
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