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
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Tuesday August 22, 2017
- Comments : No Comment
-
Languages :
English |
Français
- Ingredients
- Whipping cream, Egg yolks, Vanilla,
- Book
- Secrets Gourmands
- Print This Recipe
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A perfect accompaniment to virtually any dessert, a recipe of... the perfect French Pastry master Pierre Hermé ! Don't forget to share your photos once you tried this recipe! HERE |

About 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 |
Source of the recipe |
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
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
Result |
Recipes using Vanilla Custard![]() ![]() All 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
Share Your Photos
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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