📝 About This Recipe
The quintessential 'English Cream' is the backbone of French pastry, offering a silky, pourable custard that elevates any dessert from simple to sublime. This version features the deep, aromatic warmth of real vanilla beans and a touch of heavy cream for a luxurious mouthfeel. Whether draped over a warm fruit tart or served as a chilled pool for a chocolate fondant, its delicate balance of sweetness and rich egg yolks is pure culinary elegance.
🥗 Ingredients
The Dairy Base
- 1 1/2 cups Whole Milk (Full fat is essential for texture)
- 1/2 cup Heavy Cream (Adds a luxurious, silky finish)
- 1/4 cup Granulated Sugar (Divided into two equal portions)
The Thickening Agents
- 6 Large Egg Yolks (At room temperature; strictly no whites)
- 1/4 cup Granulated Sugar (The second portion for ribboning the yolks)
Aromatics and Finish
- 1 whole Vanilla Bean (Grade A Bourbon or Tahitian, split and scraped)
- 1/2 teaspoon Pure Vanilla Extract (To reinforce the floral notes)
- 1 pinch Fine Sea Salt (To balance the sweetness)
- 1 teaspoon Cold Butter (Optional, for extra gloss)
👨🍳 Instructions
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1
Prepare an ice bath by filling a large bowl with ice and a bit of water. Place a smaller stainless steel bowl inside it and set a fine-mesh sieve over the smaller bowl. This ensures you can stop the cooking process instantly later.
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2
In a heavy-bottomed medium saucepan, combine the whole milk, heavy cream, the first 1/4 cup of sugar, and the pinch of salt.
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3
Split the vanilla bean lengthwise with a paring knife. Scrape the seeds into the milk mixture and toss the empty pod in as well to infuse maximum flavor.
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4
Place the saucepan over medium heat. Bring the mixture to a gentle simmer (scalding point), where small bubbles form around the edges, but do not let it reach a rolling boil.
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5
While the milk is heating, place the 6 egg yolks and the remaining 1/4 cup of sugar in a medium heat-proof glass bowl.
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6
Whisk the yolks and sugar vigorously for about 2 minutes until the mixture turns pale yellow and forms a 'ribbon' when the whisk is lifted.
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7
Once the milk is simmering, remove the vanilla pod with tongs. Gradually pour about 1/2 cup of the hot milk into the egg yolk mixture in a slow, steady stream while whisking constantly. This 'tempers' the eggs so they don't scramble.
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8
Slowly whisk the remaining hot milk into the egg mixture until fully combined and smooth.
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9
Pour the entire mixture back into the saucepan. Place over low heat.
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10
Cook the custard, stirring constantly with a heat-resistant rubber spatula or wooden spoon. Ensure you scrape the bottom and corners of the pan continuously.
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11
Monitor the temperature with an instant-read thermometer. You are aiming for exactly 175°F to 180°F (80°C to 82°C). Do not exceed 185°F or the eggs will curdle.
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12
Check for 'nappe' consistency: the sauce should be thick enough to coat the back of a spoon. When you draw a finger through the coating, the line should remain clean and distinct.
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13
Immediately remove from heat and pour the custard through the prepared sieve into the chilled bowl to stop the cooking and remove any accidental bits of cooked egg or vanilla pod fibers.
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14
Stir in the vanilla extract and the cold butter (if using) until melted and glossy. Let it cool in the ice bath, stirring occasionally.
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15
Once cooled, press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours before serving.
💡 Chef's Tips
Never leave the stove; Crème Anglaise can turn from perfect to scrambled eggs in seconds. If the sauce begins to curdle (looks grainy), immediately pour it into a blender and pulse for 30 seconds to emulsify. Use a heavy-bottomed pan to ensure even heat distribution and prevent localized scorching. Save the discarded vanilla pod, rinse it, dry it, and stick it in a jar of sugar to make homemade vanilla sugar. For a lighter version, you can use all milk, but the sauce will be thinner and less stable.
🍽️ Serving Suggestions
Drizzle warm over a dark chocolate fondant or lava cake. Serve chilled in a shallow bowl as a base for 'Îles Flottantes' (Floating Islands) of poached meringue. Pour over fresh summer berries like raspberries and blackberries for a simple, elegant dessert. Pair with a warm Apple Tarte Tatin to provide a creamy contrast to the caramelized fruit. Add a tablespoon of brandy or dark rum to the finished sauce for an adult twist during the holidays.