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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
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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 ! |
About this recipe"Crème Anglaise" is a Vanilla custard, used in many French desserts |
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And this recipe is a top one, from my master Pierre Hermé |
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This custard is a great accompaniment to any dessert. Who doesn't like vanilla custard ?? |
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 | 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! |
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My dog and I spent hours on it last Saturday... |
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 | The recipe is on page 127 |
Modifications to the original recipeI just modified:
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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 |
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In a small, heavy saucepan, pour the Milk (1 ⅓ Cup or 300 g), theCream (1 Cup or 200 g) andVanilla Beans (2) seeds |
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 |  Heat the saucepan on medium heat |
Your the Egg Yolks (6) must be very fresh |
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 | Whisk together the Egg Yolks (6) and theSugar (½ Cup or 100 g) until smooth |
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| Heat the saucepan until bubbles form at edges |
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Remove from heat |
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 | Let the saucepan cool down for 10 minutes off the heat |
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Take the vanilla pods out of the saucepan |
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 | 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 |
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If you have a thermometer, you need to check the temperature |
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Remove from heat when temperature reaches 185 °F / 85 °C |
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If you don't have a thermometer, you will cook until the mixture coats the back of the spatula |
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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 |
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ResultSuch a delicious vanilla custard... Try it to get a taste of heaven... |
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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" |
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2 Vanilla Beans
1 ⅓ Cup Milk (300 g)
1 Cup Cream (200 g)
6 Egg Yolks
½ Cup Sugar (100 g)
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