Custard Sauce (Crème Anglaise)
The classic French custard sauce, a base cream cooked à la nappe. A professional pastry recipe, calculated per 1 litre of milk.
Ingredients
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- 1 lmilk
- 9egg yolksrange 8–10
- 250 gsugarrange 200–250 g
- 1vanilla pod (gousse)
Instructions
- Boil the milk with the gousse de vanille split open.
- Clarify the eggs and blanchir the yolks with the sugar.
- Pour part of the boiling milk over the yolks blanchies and mix.
- Return everything to the saucepan.
- Cook à la nappe over gentle heat (around 83–85 °C, never exceeding 90 °C), vanner constantly, until the crème nappe the spoon.
- Check the cooking: running a finger across the spoon should leave a clean trace.
- Débarrasser immediately and cool rapidly.
Notes and variations
- Professional base recipe (per 1 litre of milk); use the serving scaler to reduce the amount.
- Keep for a maximum of 24 hours.
Source: Técnica clásica de pastelería francesa
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