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Cuisine d'Aubéry
The food blog of FX
Base Sweet Base Cream And Custard Custard Sweet Sauce

https://www.cuisinedaubery.com/recipe/vanilla-custard-creme-anglaise/

Pierre Hermé’s Vanilla Custard (Crème Anglaise)

A recipe by Pierre Hermé Tuesday August 22, 2017
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A perfect accompaniment to virtually any dessert, a recipe of... the perfect French Pastry master Pierre Hermé !

FX (François-xavier)

About this recipe

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

Pierre Hermé’s Vanilla Custard (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

Pierre Hermé’s Vanilla Custard (Crème Anglaise)

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

Pierre Hermé’s Vanilla Custard (Crème Anglaise)
Pierre Hermé’s Vanilla Custard (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...

Pierre Hermé’s Vanilla Custard (Crème Anglaise)Pierre Hermé’s Vanilla Custard (Crème Anglaise)


The recipe is on page 127

Pierre Hermé’s Vanilla Custard (Crème Anglaise)

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

Pierre Hermé’s Vanilla Custard (Crème Anglaise)

Print Recipe, with photos Print Recipe, no photos
Chef: Pierre Hermé Preparation Time: 30 Minutes Skill: Easy Level Cuisine: French Cuisine Courses: Base, Sweet Base, Cream And Custard, Custard, Sweet Sauce, 
Whipping cream Egg yolks Vanilla
 4
Ingredients
  • 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...
    Organic Vanilla Extract
    Madagascar Vanilla Beans
    Pure Vanilla Bean Paste
    Scanpan Saucepan
    Calphalon Nonstick Sauce Pan
    Stainless Steel Mixing Bowl
    DeBuyer Whisk
    OXO Mini Strainer
    KitchenAid Silicone Spatula Set
    Le Creuset Silicone Spatula
    Digital Laser Infrared Thermometer
    Matfer Pocket Digital Thermometer
    Food Wrap
    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

    Pierre Hermé’s Vanilla Custard (Crème Anglaise) Pierre Hermé’s Vanilla Custard (Crème Anglaise)

    Madagascar Vanilla BeansPure Vanilla Bean Paste

    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

    Pierre Hermé’s Vanilla Custard (Crème Anglaise) Pierre Hermé’s Vanilla Custard (Crème Anglaise)

    Scanpan SaucepanCalphalon Nonstick Sauce Pan

    5. Your Egg Yolks (6) must be very fresh

    Pierre Hermé’s Vanilla Custard (Crème Anglaise)

    6. Whisk together the Egg Yolks (6) and the Sugar (½ Cup or 100 g) until smooth

    Pierre Hermé’s Vanilla Custard (Crème Anglaise) Pierre Hermé’s Vanilla Custard (Crème Anglaise)

    Stainless Steel Mixing Bowl DeBuyer Whisk

    7.  Heat the saucepan until bubbles form at edges

    8. Remove from heat

    Pierre Hermé’s Vanilla Custard (Crème Anglaise) Pierre Hermé’s Vanilla Custard (Crème Anglaise)

    9. Let the saucepan cool down for 10 minutes off the heat

    Pierre Hermé’s Vanilla Custard (Crème Anglaise) Pierre Hermé’s Vanilla Custard (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

    Pierre Hermé’s Vanilla Custard (Crème Anglaise) Pierre Hermé’s Vanilla Custard (Crème Anglaise) Pierre Hermé’s Vanilla Custard (Crème Anglaise)

    Once used, do not waste the beans !

    Store those scraped beans, let them dry and use them : See HERE for some recipes that use them, like the vanilla sugar

    Pierre Hermé’s Vanilla Custard (Crème Anglaise)

    Madagascar Vanilla BeansPure Vanilla Bean Paste

    OXO Mini Strainer

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

    14.  Continue to cook, stirring constantly

    Pierre Hermé’s Vanilla Custard (Crème Anglaise) Pierre Hermé’s Vanilla Custard (Crème Anglaise)

    KitchenAid Silicone Spatula Set Le Creuset Silicone Spatula

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

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

    Pierre Hermé’s Vanilla Custard (Crème Anglaise) Pierre Hermé’s Vanilla Custard (Crème Anglaise)

    Digital Laser Infrared ThermometerMatfer Pocket Digital Thermometer

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

    Pierre Hermé’s Vanilla Custard (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

    Pierre Hermé’s Vanilla Custard (Crème Anglaise)

    Food Wrap

    Result

    Such a delicious vanilla custard...

    Try it to get a taste of heaven...

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Whipping cream Egg yolks Vanilla
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    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
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