Because
it’s good, easy to make and goes with everything (and even alone ;), today’s recipe is an easy crème anglaise recipe
(light custard sauce)!
A few
ingredients will be needed for this smooth cream with a good vanilla taste, and
quantities are really easy to remember, perfect for me :D
And in this
crème anglaise we at least know what is in it! Bye bye colorants, preservatives, let’s meet up another time ^^.
For 2 people, here is the
recipe:
- 200ml milk (3%, 1.5%, 0.5% each works^^)
- 2 yolks
- 20g sugar
- 1 tsp liquid vanilla
Into a
salad bowl, vigorously whisk yolks, sugar and vanilla together.
Warm the
milk into a pan (don’t boil it!), and
when it’s well warm, mix it with the yolk mixture. For this, pour the milk on
the edge of the salad bowl, the contact
with the glass will make the milk a bit colder before it will touch the yolks).
Mix well.
Pour the
mixture back in the pan and thicken it on a low heat. For this, we swap the
whisk for a wooden spoon and we form some “8” in the pan until the spoon is
coated with the cream, or we can also
guess the moment to stop when we can clearly see the bottom of the pan under
the cream when we mix it (as we can see in the photos).
It should take
about 10 minutes, but I promise it goes
fast ;)
To stop the
cooking, you can pour the cream on a bowl placed in frozen water.
To keep
aside, covered with some plastic wrap, in the fridge!
SERVING SUGGESTIONS
The crème
anglaise should be eaten well cool and of course goes very well with chocolate
desserts, like this “light” brownie I’ve recently shown you or also with the chocolate fondant (go quickly see it if
you’ve missed it!). But this time, I’ve kept it for another dessert, with
fruits for a change. Next recipe to be published actually (and soon I hope!).
And by the
way, tell me what you like to eat with crème anglaise? Has somebody already
tried a chocolate crème anglaise?
Rose.
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