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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

   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 that is a delicious "sweet sauce", used as accompaniment to any dessert : cakes, pies, etc...

Vanilla Custard or Crème Anglaise


 

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


 

I tried about a dozen different recipes, and this one is my favorite

Vanilla Custard or Crème Anglaise


 

Who doesn't like vanilla custard ?? You will love this recipe !!

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"

To purchase online, see HERE

A must-read book if you love French pastry!

My dog and I spent hours on it last Saturday...
Vanilla Custard or Crème AnglaiseVanilla Custard or Crème Anglaise

Vanilla Custard or Crème Anglaise

The recipe is on page 127

 

Modifications to the original recipe

I modified only a few things...
  • 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


 

Recipes using Vanilla Custard

The Coca-Cola Ice Cream (only for my sister)

All the recipes using Vanilla Custard are HERE



 

Ingredients

Vanilla Custard or Crème Anglaise

For 600 g (1 lbs 5 oz )

 
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)

 

For 400 g (1 lbs 14 oz )

 
1.3 Vanilla Beans

1 Cup Milk (200 grams)

½ Cup Cream (133.3 grams)

4 Egg Yolks. ⅓ Cup or 80 grams

⅓ Cup Sugar (66.6 grams)

 

For 300 g ( 11 oz )

 
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)

 

You will need...

Steps

1. Scrape the seeds loose from the

Vanilla Beans

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

2.  If you don't have a vanilla bean, you may substitute with a teaspoon of

vanilla paste

Vanilla Custard or Crème AnglaiseVanilla Custard or Crème Anglaise

3. 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

4.  Heat the saucepan

on medium heat

Vanilla Custard or Crème AnglaiseVanilla Custard or Crème Anglaise

5. Your

Egg Yolks

(6) must be very fresh
Vanilla Custard or Crème Anglaise

6. Whisk together the

Egg Yolks

(6) and the

Sugar

(½ Cup or 100 g) until smooth
Vanilla Custard or Crème AnglaiseVanilla Custard or Crème Anglaise

7.  Heat the saucepan until bubbles form at edges

8. Remove from heat
Vanilla Custard or Crème AnglaiseVanilla Custard or Crème Anglaise

9. Let the saucepan cool down for

10 minutes

off the heat
Vanilla Custard or Crème AnglaiseVanilla Custard or Crème Anglaise

10. Take the vanilla pods out of the saucepan

11. Pour half of the hot mix on the bowl with the

Egg Yolks

(6) and the

Sugar

(½ Cup or 100 g)

12. Whisk constantly
Vanilla Custard or Crème AnglaiseVanilla Custard or Crème AnglaiseVanilla Custard or Crème Anglaise

13. Slowly pour this hot milk mixture back into the saucepan with the rest of the hot liquid

14.  Continue to cook, stirring constantly
Vanilla Custard or Crème AnglaiseVanilla Custard or Crème Anglaise

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

16. Remove from heat when temperature reaches 185 °F / 85 °C
Vanilla Custard or Crème AnglaiseVanilla Custard or Crème Anglaise

17. If you don't have a thermometer, you will cook until the mixture coats the back of the spatula
Vanilla Custard or Crème Anglaise

18. Once off the heat, Hermé recommends to wait

4 minutes

, and then to pour the custard into a clean bowl

19. Cover with plastic wrap, pressing the plastic against the custard

20.  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 AnglaiseVanilla Custard or Crème AnglaiseVanilla Custard or Crème Anglaise


Recipes using Vanilla Custard

The Coca-Cola Ice Cream (only for my sister)

All the recipes using Vanilla Custard are HERE



 

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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Cooking with the same Chef ?

All recipes of Pierre Hermé

Recipes from the same Book!

All recipes from the book "Secrets Gourmands"

To purchase the book online, see HERE
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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

, Chicken stock,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

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,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

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

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough,

Sweetened condensed milk

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



2 Vanilla Beans

1 ⅓ Cup Milk (300 g)

1 Cup Cream (200 g)

6 Egg Yolks

½ Cup Sugar (100 g)