A very old recipe for egg custard, the simplest version.
This egg custard (no flour) is called creme anglaise, not to be confused with classic custard.
It is based on milk, sugar and eggs, and differs from custard because there is no flour or starch as a thickener.
The consistence is different: custard is thick and can be used as a filling, while the more fluid custard (creme anglaise) is an accompanying sauce.
Perfect for enriching simple cookies, but it can also be served cascading on a slice of a delicious chocolate cake.
This creme anglaise will be able to give an edge to all your preparations, even those less tasty and with a more neutral flavor.
Didn’t you want to try it? Let’s see immediately how it is prepared.
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time10 Minutes
- Cooking time15 Minutes
- Serving4 PORTION
For a more fragrant cream you can add lemon zest.
This cream can also be made with cream which gives it greater creaminess and a more enveloping flavor.
In this case the proportions obviously change: 2 cups of double cream, 8 egg yolks, 1/3 cup of sugar, 1 pinch of salt, 1 vanilla pod.
If cream exceeds the temperature of 185 F it forms lumps
In this case you can try to recover. Add a tablespoon of cold water and filter through a fine mesh strainer. Put back into the pot and let it thicken slightly over very low heat.