Custard Aka Creme Anglaise Recipes

FOOLPROOF CREME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE) RECIPE

Steps:

• In a medium heavy bottomed saucepan add the cream, milk, 1/4 cup sugar, vanilla pod and beans.
• Simmer over medium heat until the mixture starts to bubble around the edge of the pan, for about 2 minutes, do not let it boil. Remove from the heat and let stand for 20 minutes.
• While the cream mixture is infusing, whisk the egg yolks with remaining 1/4 cup of sugar in a medium bowl.
• Ladle some of the hot cream mixture into the egg yolk mixture, then swiftly whisk to combine. Add another ladle of the infused milk to the eggs until the egg mixture is warm to the touch. This method is called tempering and it prevents the eggs from curdling.
• Pour the tempered cream and egg mixture into the remaining cream in the saucepan, then return the pan to the heat.
• Continue to cook over medium heat while constantly stirring until the custard coats the back of a spoon, this will take about 5 to 7 minutes.
• Once the custard has thickened, remove from the heat and strain through a sieve into a medium bowl to remove any lumps and the vanilla pod.
• Place the custard in an ice bath to cool it down quickly and prevent overcooking.
• Once cooled, cover and store in the fridge in an airtight container for up 4 days. Serve with pies, crisps and cobblers.

CUSTARD (AKA CREME ANGLAISE)

Steps:

• Using a small knife, cut a slit down the length of the vanilla bean then scrape out seeds (see video).
• Place cream, milk and vanilla seeds + vanilla bean into a small saucepan over medium heat. When it just comes to simmer, remove and cool for 5 minutes.
• Meanwhile, place yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.
• Remove vanilla pod from milk and discard.
• While whisking, SLOWLY pour milk into the eggs. Then pour it back into the saucepan.
• Return to low heat (can use medium low if on electric). Whisk regularly for first 3 minutes, then pretty much constantly for the next 5 minutes, or until the custard coats the back of a spoon. You should be able to draw a path (see video).
• Remove from heat.
• Optional: strain to make extra silky smooth.
• Keeps for 3 days in the fridge. Custard will thicken slightly more as it cools to room temperature. Do not freeze. See note 3 for suggested uses.

CRèME ANGLAISE (CLASSIC VANILLA CUSTARD SAUCE)

Steps:

• Drizzle over cakes, pies, fruit tarts, or ice cream and enjoy.

TRADITIONAL ENGLISH CUSTARD (CREME ANGLAIS)

Steps:

• Put the cream and the sugar in a pan.
• Slice the vanilla pod lengthways with a very sharp knife. Scrape out the seeds (they are dust-like black specks) and put these in the pan. Roughly chop the seed pod into inch-long chunks and put in the pan, too.
• Bring to the boil, then simmer for five minutes.
• Meanwhile, put the egg yolks in a bowl and whisk slightly to break up.
• When the cream is ready, bring back to the boil briefly then quickly pour over the eggs, whisking as you do it. It is very important to keep whisking at this stage, otherwise the eggs will cook before mixing with the cream. Continue to whisk until the mixture starts to thicken, indicating that the eggs are cooked.
• If this should not happen (sometimes it doesn't if my kitchen is too cold), then place back on the heat and cook very gently, stirring all the time, until it thickens.
• Strain through a fine sieve to remove the bits of vanilla pod (you will still see the flecks of vanilla seeds in the mixture) and serve.

CREME ANGLAISE (VANILLA CUSTARD SAUCE)

Steps:

• In a 2-quart heavy saucepan bring 2 cups of the milk, 2 tablespoons of the sugar, and the scraped vanilla bean to a boil over medium heat.
• In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.
• Remove from the heat and stir in the rum. Strain the mixture through a fine wire sieve into a heat--proof bowl. Place the sauce in an ice bath. When cool, transfer the sauce to a bowl. Cover the surface with plastic wrap and chill in the refrigerator, until ready to use. Sauce will keep in the refrigerator for 4 to 5 days if well sealed.

CREME ANGLAISE I

Steps:

• In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
• While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

CRèME ANGLAISE (VANILLA CUSTARD SAUCE)

Steps:

• In a bowl beat together the yolks and the sugar until mixture is light and forms a ribbon when the beater is lifted. Add the half-and-half, scalded, in a stream, stirring, transfer the custard to a heavy saucepan, and cook it over moderately low heat, stirring, until it thickens, but do not let it boil. Remove the pan from the heat and stir in the vanilla. Strain the custard through a fine sieve into a metal bowl set in a bowl of ice, let it cool, stirring occasionally, and chill it, covered.
• Makes about 3 cups.

CRèME ANGLAISE

Steps:

• Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.
• Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

CREME ANGLAISE II

Steps:

• In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
• In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
• When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

VANILLA CUSTARD SAUCE (CREME ANGLAISE)

Steps:

• In a saucepan, combine the milk and vanilla bean and bring just to a boil. Remove from the heat, cover and allow to sit 10 minutes. Meanwhile, in a medium bowl, whisk together the yolks, sugar and salt until thick and light-colored, and set aside.
• Discard the vanilla bean and very slowly whisk the hot milk into the yolk mixture. Return the mixture to the saucepan, set over medium-low heat and cook, stirring constantly, until the custard thickens just enough to coat the back of the spoon, about 10 minutes. (Do not overcook or the custard will curdle.)
• Immediately remove from the heat and strain through a fine-mesh sieve into a clean bowl. Serve warm or chilled. (If necessary, rewarm the sauce in the top of a double boiler set over barely simmering water.)

CREME ANGLAISE ( VANILLA CUSTARD SAUCE)

Steps:

• Pour the milk and cream into to medium-sized saucepan.
• If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
• Heat the milk until bubbles appear around the edge.
• Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
• Remove and discard the bean.
• Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
• Starting with a few tablespoons, very gradually stir in the hot milk.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
• Be very careful not to let the custard come to a boil or it will curdle.
• Allow the custard to cool completely and refrigerate.
• Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
• Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.