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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
-
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 that is a delicious "sweet sauce", used as accompaniment to any dessert : cakes, pies, etc... |
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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 |
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Who doesn't like vanilla custard ?? You will love this recipe !! |
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Source of the recipe |
 | The recipe is on page 127 |
Modifications to the original recipeI modified only a few things...
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Recipes using Vanilla Custard  All the recipes using Vanilla Custard are HERE |
Ingredients
 | For 600 g (1 lbs 5 oz )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) |
For 400 g (1 lbs 14 oz )1.3 Vanilla Beans1 Cup Milk (200 grams)½ Cup Cream (133.3 grams)4 Egg Yolks. ⅓ Cup or 80 grams⅓ Cup Sugar (66.6 grams) |
For 300 g ( 11 oz )1 Vanilla Bean⅔ Cup Milk (150 grams)½ Cup Cream (100 grams)3 Egg Yolks. 4 Tablespoons or 60 grams4 Tablespoons Sugar (50 grams) |
You will need...
Steps
1. Scrape the seeds loose from the
2.
If you don't have a vanilla bean, you may substitute with a teaspoon of
Vanilla Beans
(2), using the point or edge of a knife2.
If you don't have a vanilla bean, you may substitute with a teaspoon of vanilla paste
3. In a small, heavy saucepan, pour the
4.
Heat the saucepan
Milk
(1 ⅓ Cup or 300 g), theCream
(1 Cup or 200 g) andVanilla Beans
(2) seeds4.
Heat the saucepan on medium heat
5. Your
Egg Yolks
(6) must be very fresh
6. Whisk together the
Egg Yolks
(6) and theSugar
(½ Cup or 100 g) until smooth
7. Heat the saucepan until bubbles form at edges
8. Remove from heat
Heat the saucepan until bubbles form at edges8. Remove from heat
9. Let the saucepan cool down for
10 minutes
off the heat
10. Take the vanilla pods out of the saucepan
11. Pour half of the hot mix on the bowl with the
12. Whisk constantly
11. Pour half of the hot mix on the bowl with the
Egg Yolks
(6) and theSugar
(½ Cup or 100 g)12. Whisk constantly
13. Slowly pour this hot milk mixture back into the saucepan with the rest of the hot liquid
14. Continue to cook, stirring constantly
14.
Continue to cook, stirring constantly
15. If you have a thermometer, you need to check the temperature
16. Remove from heat when temperature reaches 185 °F / 85 °C
16. Remove from heat when temperature reaches 185 °F / 85 °C
17. If you don't have a thermometer, you will cook until the mixture coats the back of the spatula
18. Once off the heat, Hermé recommends to wait
19. Cover with plastic wrap, pressing the plastic against the custard
20.
Place the beauty in the refrigerator for
4 minutes
, and then to pour the custard into a clean bowl19. Cover with plastic wrap, pressing the plastic against the custard
20.
Place the beauty in the refrigerator for 24 hours
Result |
Such a delicious vanilla custard...
Try it to get a taste of heaven...
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 |
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" |
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Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Nantua’s Tart (Rhubarb Raspberry)
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
Pierre Hermé’s Vanilla Crème Brûlée
Stéphane Tréand’s Olive Oil Ice Cream
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Lenôtre’s Raisins Grand Marnier Bread
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Pierre Hermé’s Pistachio Ice Cream
French Saint-Michel Cookies
Qin’s Chinese Chicken Barbecue
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Thomas Keller’s Financiers (French Almond Cookies)
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Pierre Hermé’s Chocolate Sorbet
Philippe Urraca’s French Brioche
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
French Mango Coconut Charlotte
French Fish Bouillabaisse (Stew)
Claire Heitzler’s Rhubarb Strawberry Tart
Pierre Hermé’s Pistachio Crème Brûlée
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
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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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