Home
Recipes
The Blog
Pierre Hermé’s Vanilla Custard (Crème Anglaise)
2017-08-22
- This Recipe
- Chef: Pierre Hermé
- Cuisine: French Cuisine
- Course: Base, Sweet Base, Cream And Custard, Custard, Sweet Sauce
- Difficulty: Easy
- Category: Base
- Preparation Time: 30 Minutes
- This Post
- Chef : François
- Category: Recipe
- Posted on: Tuesday August 22, 2017
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Whipping cream, Egg yolks, Vanilla,
- Book
- Secrets Gourmands
La version Française se trouve ICI |
A perfect accompaniment to virtually any dessert, a recipe of... the perfect French Pastry master Pierre Hermé ! |
PrintAbout this recipe"Crème Anglaise" is a Vanilla custard, used in many French desserts |
 |
And this recipe is a top one, from my master Pierre Hermé |
 |
This custard is a great accompaniment to any dessert. Who doesn't like vanilla custard ?? |
 |
 | Source of the recipeThis 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... |
 |
 | The recipe is on page 127 |
Modifications to the original recipeI just modified:
|
Recipes using Vanilla Custard  All the recipes using Vanilla Custard are HERE |
Ingredients
 | 2 Vanilla Beans1 ⅓ Cup Milk (300 grams)1 Cup Cream (200 grams)6 Egg Yolks. ½ Cup or 120 grams½ Cup Sugar (100 grams) |
Doubled quantities4 Vanilla Beans2 ⅔ Cups Milk (600 grams)1 ¾ Cup Cream (400 grams)12 Egg Yolks. 1 Cup or 240 grams1 Cup Sugar (200 grams) |
Half quantities1 Vanilla Bean⅔ Cup Milk (150 grams)½ Cup Cream (100 grams)3 Egg Yolks. 4 Tablespoons or 60 grams4 Tablespoons Sugar (50 grams) |
Steps
Scrape the seeds loose from the Vanilla Beans (2), using the point or edge of a knife |
 |
In a small, heavy saucepan, pour the Milk (1 ⅓ Cup or 300 g), theCream (1 Cup or 200 g) andVanilla Beans (2) seeds |
 |
 |  Heat the saucepan on medium heat |
Your the Egg Yolks (6) must be very fresh |
 |
 | Whisk together the Egg Yolks (6) and theSugar (½ Cup or 100 g) until smooth |
 |
| Heat the saucepan until bubbles form at edges |
 |
Remove from heat |
 |
 | Let the saucepan cool down for 10 minutes off the heat |
 |
Take the vanilla pods out of the saucepan |
 |
 | Pour half of the hot mix on the bowl with the Egg Yolks (6) and theSugar (½ Cup or 100 g) |
 | Whisk constantly |
 | Slowly pour this hot milk mixture back into the saucepan with the rest of the hot liquid |
| Continue to cook, stirring constantly |
 |
If you have a thermometer, you need to check the temperature |
 |
Remove from heat when temperature reaches 185 °F / 85 °C |
 |
If you don't have a thermometer, you will cook until the mixture coats the back of the spatula |
 |
Once off the heat, Hermé recommends to wait 4 minutes , and then to pour the custard into a clean bowlCover with plastic wrap, pressing the plastic against the custard  Place the beauty in the refrigerator for 24 hours |
 |
ResultSuch a delicious vanilla custard... Try it to get a taste of heaven... |
|
Recipes using Vanilla CustardAll the recipes using Vanilla Custard are HERE |
All recipes of Sweet Sauces
All the Recipes of Sweet Sauces are HERE |
All recipes of Custards All the Recipes of Custards are HERE |
Cooking with the same Chef ?
All recipes of Pierre Hermé |
Recipes from the same Book!
All recipes from the book "Secrets Gourmands" |
Recipes...
Pierre Hermé’s Pistachio Crème Brûlée
Conticini’s Chocolate Pound Cake
Julia Child’s Leek Quiche (“flamiche”)
Pierre Hermé’s Flourless Chocolate Cake
Easy Mexican Chicken Tacos
Philippe Urraca’s French Brioche
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Easy and Delicious French Crêpes Recipe
French Sausage in Brioche (“Saucisson Brioché”)
Jacquy Pfeiffer’s Christmas Sablés Cookies
The Coca-Cola Ice Cream (only for my sister)
Stéphane Tréand’s Olive Oil Ice Cream
Pierre Hermé’s Vanilla Crème Brûlée
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Julia Child’s French Escargots
Lenôtre’s Raisins Grand Marnier Bread
The Fabulous Baked Alaska with Grand Marnier
Paul Bocuse’s Boeuf Bourguignon
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Thomas Keller’s Dog Treats
Pierre Hermé’s Chocolate Sorbet
French Fish Bouillabaisse (Stew)
Philippe Conticini’s Rhubarb Tart
Other Blogs...
The Barbecue Bible
How To Smoke Goose
Mon petit four
Chocolate Raspberry Cake For Christmas Dessert
David Lebovitz
The Shaken Martini
Caramelized Peanut Coffee Cake
MJ's Kitchen
Bbq Smoked Pulled Pork Tamales
2 Vanilla Beans
1 ⅓ Cup Milk (300 g)
1 Cup Cream (200 g)
6 Egg Yolks
½ Cup Sugar (100 g)
Comments for This Recipe