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Pierre Hermé’s Vanilla Custard (Crème Anglaise)

2017-08-22
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Tuesday August 22, 2017
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
A perfect accompaniment to virtually any dessert, a recipe of... the perfect French Pastry master Pierre Hermé ! 


About this recipe

”Crème Anglaise” is a Vanilla custard, used in many French desserts

Vanilla Custard or Crème Anglaise


And this recipe is a top one, from my master Pierre Hermé


Vanilla Custard or Crème Anglaise


This custard is a great accompaniment to any dessert. Who doesn’t like vanilla custard ??

Vanilla Custard or Crème Anglaise

Vanilla Custard or Crème Anglaise

Source of the recipe

This is a recipe that I found in Pierre Hermé's book "Secrets Gourmands"

A must-read book if you love French pastry!

Vanilla Custard or Crème Anglaise


My dog and I spent hours on it last Saturday...

Vanilla Custard or Crème Anglaise

Vanilla Custard or Crème Anglaise
The recipe is on page 127

Modifications to the original recipe

I just modified:
  • I divided the quantities by 2
  • I add more

    Milk

    (1 ⅓ Cup or 300 g) and reduce the quantity of

    Cream

    (1 Cup or 200 g) to make the cream lighter

Ingredients

Vanilla Custard or Crème Anglaise
 
2 Vanilla Beans

1 ⅓ Cup Milk (300 grams)

1 Cup Cream (200 grams)

6 Egg Yolks. ½ Cup or 120 grams

½ Cup Sugar (100 grams)

Doubled quantities

 
4 Vanilla Beans

2 ⅔ Cups Milk (600 grams)

1 ¾ Cup Cream (400 grams)

12 Egg Yolks. 1 Cup or 240 grams

1 Cup Sugar (200 grams)

Half quantities

 
1 Vanilla Bean

⅔ Cup Milk (150 grams)

½ Cup Cream (100 grams)

3 Egg Yolks. 4 Tablespoons or 60 grams

4 Tablespoons Sugar (50 grams)

Steps


Scrape the seeds loose from the

Vanilla Beans

(2), using the point or edge of a knife

Vanilla Custard or Crème Anglaise

In a small, heavy saucepan, pour the

Milk

(1 ⅓ Cup or 300 g), the

Cream

(1 Cup or 200 g) and

Vanilla Beans

(2) seeds

Vanilla Custard or Crème Anglaise
Vanilla Custard or Crème Anglaise
Heat the saucepan

on medium heat



Your the

Egg Yolks

(6) must be very fresh

Vanilla Custard or Crème Anglaise
Vanilla Custard or Crème Anglaise
Whisk together the

Egg Yolks

(6) and the

Sugar

(½ Cup or 100 g) until smooth

Vanilla Custard or Crème Anglaise

Heat the saucepan until bubbles form at edges

Vanilla Custard or Crème Anglaise

Remove from heat

Vanilla Custard or Crème Anglaise
Vanilla Custard or Crème Anglaise
Let the saucepan cool down for

10 minutes

off the heat

Vanilla Custard or Crème Anglaise

Take the vanilla pods out of the saucepan

Vanilla Custard or Crème Anglaise
Vanilla Custard or Crème Anglaise
Pour half of the hot mix on the bowl with the

Egg Yolks

(6) and the

Sugar

(½ Cup or 100 g)
Vanilla Custard or Crème Anglaise
Whisk constantly
Vanilla Custard or Crème Anglaise
Slowly pour this hot milk mixture back into the saucepan with the rest of the hot liquid

Continue to cook, stirring constantly

Vanilla Custard or Crème Anglaise

If you have a thermometer, you need to check the temperature

Vanilla Custard or Crème Anglaise

Remove from heat when temperature reaches 185 °F / 85 °C

Vanilla Custard or Crème Anglaise

If you don't have a thermometer, you will cook until the mixture coats the back of the spatula

Vanilla Custard or Crème Anglaise

Once off the heat, Hermé recommends to wait

4 minutes

, and then to pour the custard into a clean bowl

Cover with plastic wrap, pressing the plastic against the custard

Place the beauty in the refrigerator for

24 hours



Vanilla Custard or Crème Anglaise

Result

Such a delicious vanilla custard… Try it to get a taste of heaven…

Vanilla Custard or Crème Anglaise


All recipes of Sweet Sauces

Pierre Hermé’s Vanilla Custard (Crème Anglaise)

All the Recipes of Sweet Sauces are HERE


The result and the pix


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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



2 Vanilla Beans

1 ⅓ Cup Milk (300 g)

1 Cup Cream (200 g)

6 Egg Yolks

½ Cup Sugar (100 g)