With only three ingredients, Crème Anglaise makes an elegant make-ahead sauce for just about any dessert and can be flavoured with everything from chocolate to coffee to Grand Marnier.
Pastry cream is a sweet, versatile custard that’s easy to prepare and can be made ahead of time. It’s a staple in professional pastry kitchens because it can be used in tarts, cakes and pies and flavoured with just about anything (lemon, chocolate, fruit purées and coffee to name a few).
The addition of whipped cream makes the custard light and creamy, never mind the extra calories.
Makes 1 Cup & 3 Cups
■ 1 cup whole milk
■ 5 Tbsp sugar
■ 3 large egg yolks
You’ll need a fine-mesh strainer placed over a spouted jug before you start.
If you don’t plan to serve the crème anglaise immediately, you’ll need a bowl of ice water, large enough to accommodate the jug, to cool the custard quickly before chilling it in the fridge.
Heat the milk with half the sugar in a small saucepan, over medium heat. Bring to a boil, then re-move from the heat.
Whisk the yolks with the balance of the sugar in a small bowl until smooth. Add about half the warm milk, mix well, then return the mixture to the saucepan of milk.
Cook over medium heat, stirring constantly, without boiling, until the cream thickens and lightly coats the back of a spoon. Pour the sauce through the strainer, into the jug.
If not serving immediately, nestle the jug in the bowl of ice water. When the custard has cooled, cover and refrigerate, up to three days.
Serve chilled or warmed, but do not boil.
Makes 3 Cups
■ 1 1/2 cups milk, whole or 2%
■ 1/3 cup sugar
■ 3 egg yolks
■ 3 Tbsp all-purpose flour
■ 1 cup whipping cream (35%)
Heat the milk in a medium saucepan and stir in about half the sugar. Bring to a simmer, then remove the pan from the heat.
Combine the yolks in a small bowl with the remaining sugar and whisk until smooth. Add the flour and mix until well incorporated (the mixture will be very thick at this stage). Thin with half the warm milk, mix well, then pour the mixture back into the saucepan.
Stir constantly over medium heat with a small whisk or a wooden spoon; the mixture will thicken as it cooks. When the custard comes to a boil, stir for a continuous minute, then remove from heat and transfer to a bowl. Cover and refrigerate up to three days.
When ready to serve, re-whip the custard to loosen it (it will be very thick). Whip the cream to a soft peak and fold it into the custard, in two or three batches, until well combined.
The comments feature is being updated. In the meantime, if you have any questions/comments about this recipe, please email denise@denisem.ca
Join The Discussion