Foolproof Creme Anglaise (Classic Vanilla Custard Sauce)

[@biggerbolderbaking]

Hi Bold Bakers! Thanks for joining me today! You can get the written recipe and instructions for my Foolproof Creme Anglaise right here: bit.ly/CremeAnglaise

[@je2761]

You are literally the sweetest person ever. And for anyone to hate on you is beyond mea

[@biggerbolderbaking]

Aw no YOU are too sweet. Thanks a million for being here!

[@je2761]

You are such a "gem"ma. I wont just watch anyone bully anyone. So nothing to thank for. It's our job to make this world a better place

[@samiazubair8443]

Your welcome your so good

[@samiazubair8443]

Your videos is the best

[@catslgn7906]

I’ve been using your anglaise recipe for two years now. It’s the best I’ve ever made- fool proof. At Christmas, we generously pour it over baked apples stuffed with walnuts, raisins, butter & brown sugar- it’s the bomb!

[@wessperry1906]

I just made this and it turned out better than I could’ve hoped for! Thank you so much!

[@kellyoconnor1035]

Hi Gemma, wow I never thought that I would even consider making creme anglaise! Thank you for all of the tips , including times for cooking, explaining the tempering and the very thoughtful addition of pudding where we can buy a vanilla pod at a reasonable price. What a darling You Are for showing us exactly what to do in the case that we might curdle AR creme anglaise. I didn't even know you could save it! I guess I am going to have to give it a go. I feel so lucky that I have Gemma Stafford in my life helping me to be braver in the kitchen which helps me to have little victories in life.😊❤❤❤

[@xanderallan1674]

Love the little bonus tip at the end with the vanilla pod!

[@biggerbolderbaking]

Glad it was helpful!

[@Annie-hy6lx]

Seriously Gemma u just know what I had on mind 🙂

[@samraddhi]

Nice recipe Gemma. I simply love Bold Baking Basics 😃

[@DiddlyPenguin]

Thanks Gemma I have never made Cyrene anglaise before. Usually use the old standby birds custard . But I will definitely try that. Thanks

[@cyberqueen7784]

That Creme Anglaise looks amazing! I definitely will try I have the urge to make a cobbler next time.

[@biggerbolderbaking]

YAY!

[@TheDevilDarling]

I love vanilla custard! Growing up my family always had things like sticky toffee pudding, jam roly poly, coconut tart, etc with good quality store bought custard and it was great but this home made version looks infinitely better! 😍 it makes me feel so nostalgic. If im feeling lazy but want dessert my go-to is berries or bananas with custard too.

[@poynerroy4692]

Gemma, you're a very good teacher, now I know what to do if/when my custard cracks, and also I use vanilla extract as vanilla pods are so expensive but now I know there is another use for them in making vanilla sugar, certainly 2 very useful tips.

[@biggerbolderbaking]

I'm happy you are leasrning Poyner. Carry on baking!

[@zachary8224]

crème anglaise et soufflé sont délicieux!

[@becauseimafan]

Ooh I love having creme anglaise at this breakfast resto, they have this sliced-in-half cinnamon bun meal with an egg on one half and bacon (I ♥️ BACON) on the other, loads of fresh fruit, and a cute little pot with this creme anglaise I pour over everything, delicious! I love making breakfast foods, and I am totally gonna use this recipe, thanks so much for this Gemma!!

[@becauseimafan]

I think they add some cinnamon in the creme anglaise too? It has a bit of a "bite" to it. I'll have to test it out!

[@lt9925]

You are always my favorite baker!! bless you always

[@biggerbolderbaking]

Thanks a million for the support.

[@elizabethpreuss903]

I love this and I love you. Thank you for explaining everything so clearly. I want to make this and I am going to follow you. Thanks ❤️

[@biggerbolderbaking]

Glad you found this helpful. Thanks for being here.

[@c2bienaime]

Gemma you are one amazing KZbin with big and bold recipes. Plus this recipe is so yummy

[@biggerbolderbaking]

Thank you!

[@warishahosyn4107]

Wow ,early was just waiting for a bold baking basic ....Thankyou very much for the recipe Gemma

[@biggerbolderbaking]

You're very welcome :)

[@warishahosyn4107]

Gemma Stafford can you teach how to make an Angels food cake

[@favoritesme9861]

Looks so easy and fun❣Thank you! 🌹

[@bukab1313]

Custard cream tastes wonderful, I love it.. Great to see how it is made.. Thanks so much :)

[@raaziaabdullah23]

Hi Gemma I love this when you always come up with new thing...... That are new for me and you increase my knowledge by it Love ya ❤❤😍😍😋😋 Bye

[@biggerbolderbaking]

You're welcome! Thanks for being here :)

[@adskitchenvlogs8884]

This is looking so perfect... Thank you for sharing this...Have a great day my friend....

[@zoechang3950]

It feels so right to see my notification of your food videos....🤤 yummmmmmmm

[@esperanzaandjerrysullivan9406]

Thanks for the great recipes. I can’t fine your recomendación where to fine vanilla bean.

[@filomenacavallaro2797]

Hi Gemma 😊 Crème Anglaise is so delicate and delicious. I love this cream. Bravissima 😊😚

[@kellietrimble2168]

I'm learning about this in class this week, thanks for some awesome tips (:

[@biggerbolderbaking]

Don't you just love learning? :)

[@afsanaabedinkhan7732]

You always give us so many tips and tricks on your vedio that's very convenient. thank you. :)

[@panampia]

Quick, easy, essential. Thank you Gemma!

[@fanofpink]

It looks awesome. I was wondering could you make something with cranberries I sure you could come up with something delightful!!!!

[@biggerbolderbaking]

I do have some cranberry recipes you could make ;) www.biggerbolderbaking.com/cranberry-white-chocolate-cookies/ www.biggerbolderbaking.com/white-chocolate-cranberry/

[@mch319]

Amazing! Im a starter and your advice helped me a lot

[@biggerbolderbaking]

Glad I could help!

[@ecemilgun9867]

Your explanations make me learn like I'm taking a cooking course

[@biggerbolderbaking]

Glad to hear it! Feel free to search for recipes and baking basics you like on my website www.biggerbolderbaking.com.

[@chitrasakrabani5213]

Thank you for the recipe and the tips

[@biggerbolderbaking]

I hope you found them helpful. Thank you for watching.

[@sanskritijain225]

Please do a video on savory dips and sauces..by the way this creme anglais looks amazing

[@biggerbolderbaking]

Thank you!

[@marthaasami242]

Just fantastic!

[@minugram_j]

After Ashwinneys prepation in CWC

[@emilyhou5488]

Where is the link to the inexpensive vanilla beans (shown at 1:13)? I looked throughout your website but couldn’t find it.

[@biggerbolderbaking]

Hi Emily. Here it is amzn.to/2To0f9a

[@cookingisamazing9213]

Awesome recipe! Thank you for sharing!

[@minaquig1392]

Looks SOOO yummy Gemma!!! What's the best thing to put it on?? Can't wait for the next video!!

[@delishdesserts2411]

Wow! So yummy! I will use this in my eclairs! :)

[@jolyndaj]

Awesome. Thank you for the video and for the tip... 😀

[@biggerbolderbaking]

You're welcome! Thanks for being here!

[@paigepangrazio8142]

Gemma, you are incredible! Thank you so much :)

[@biggerbolderbaking]

No, thank YOU!

[@CookeattripTelugu]

Love from India ❤️

[@allthings8953]

Love the tips and tricks😊🙌👍

[@zelailaabdulkarim6211]

Wow yammmy I love it godblessyou 😍

[@horizontbeskrajneinovacije6440]

Thank you....great explanations...

[@biggerbolderbaking]

Thank you!

[@samiazubair8443]

Looks so delicious your so good

[@AlfieDog4]

Hello, Gemma! I have slow, electric burners, and getting accurate heat levels is hard to do. Can I still make something like this? And is this the same thing as American vanilla pudding?

[@biggerbolderbaking]

This is not the same as American vanilla pudding. Think of it as a on a thin line between an actual custard and thinner cream sauce. Don't let your electric burner stop you from making this. You can, but it is a lot of taking care of watching the sauce cook. I do teach you how to fix the creme anglaise in case it curdles anyway ;)

[@rani6666]

Hi Gemma. You stated to use heavy based pan. What brand you are using? I am looking for a stainless steel pan to fry an egg or cook an omelette without it sticking. If you have any experience in it please suggest the brand for that too.

[@biggerbolderbaking]

For cooking eggs, non-stick pans are still the best pans to use. I have an old stainless steel I picked up ages ago.

[@anmedia7747]

Gemma is AWESOME!

[@kimhollenbeck6954]

Gemma,what can be done with the egg whites after getting the egg yolks out of the shell?This recipes seems like it is easy recipe for me to make at home

[@biggerbolderbaking]

Search for "pavlova" on my website "biggerbolderbaking.com"!

[@kimhollenbeck6954]

I will copy down your pavlova recipe and make it will the egg whites next month.Can egg whites be put in a container with lid and kept in the fridgerator or freeze it in the kitchen freezer and the use it in the pavlova recipe?

[@kejokiduniya130]

First one from.pakistan...love your baking love u alots of love uummah princess

[@kejokiduniya130]

@@thomassamuel991 why😏

[@naimairfan5738]

I am also from Pakistan

[@annieyoutube]

Can't wait to try this!

[@biggerbolderbaking]

Can't wait to see how you get on !

[@MyHomemadeFoods]

Wow!! I really want to try this 😊😊

[@biggerbolderbaking]

Give it a go!

[@ewtam24]

Thank you so much for a great class!

[@biggerbolderbaking]

Glad you liked it!

[@kennyrogers803]

Mmmmmmm... that sauce looks like condense milk. That taste so sweet and creamy dessert. Great dish. See u next time.

[@biggerbolderbaking]

Looks like it, but it has a richer creamier taste because of the eggs :) Definitely see you here next time!

[@kennyrogers803]

@@biggerbolderbaking See you n have a great day too

[@thisisbatoule]

This is great! Is there anyway i can make this sugar free?

[@biggerbolderbaking]

Yes, you can: www.biggerbolderbaking.com/creme-anglaise-recipe/. However, the result would be thinner.

[@jennifercruz2938]

I love your videos 💐

[@biggerbolderbaking]

Thank you!

[@piagysling5780]

Love it thanks and I subscribed

[@biggerbolderbaking]

Thanks a million!

[@anushreesharma3308]

hello ma'am, I'm a fan of your baking . Ma'am, I have seen that people even make icecream as creme anglaise. How can I make so?

[@biggerbolderbaking]

Ice cream is creme anglaise churned in and ice cream machine.

[@bloodlacerose1688]

Gemma hun, I was so excited to have a source to get vanilla pods at a decent price but when I went to your page and clicked the link all I got was a veggie peeler, which if I was looking for one of those would be excellent hehehe Help please. Thank-you for always sharing such yummy dishes with us, it is so kind of you to do this. Have a wonderful day!!! AMB...Rose

[@biggerbolderbaking]

:)

[@bloodlacerose1688]

@@biggerbolderbaking Please fix the link for vanilla on your page. I would love to see the cheaper and decent vanilla you were talking about. It still sends me to a veggie peeler. Thank-you.

[@alexburns7697]

Hi if I wanna add cornstarch to thicker my sauce and make a pie for exemple ? What is the correct time to put without making lumps ? Thanks

[@biggerbolderbaking]

I've never tried that before. I would add it after the eggs while hot and whisk constantly.

[@rowbee521]

Can you make eclairs maybe thanksgiving style?

[@biggerbolderbaking]

I'll have to work on that!

[@falakiqbal5947]

I love your channel Gemma Do you know how to make chocolate mousse??

[@biggerbolderbaking]

I have a few recipes you could try ;) www.biggerbolderbaking.com/easy-chocolate-mousse-recipe/ www.biggerbolderbaking.com/vegan-chocolate-mousse/ www.biggerbolderbaking.com/chocolate-mousse-pots/

[@PennysLifeStyleLiving]

Looks good!!

[@hellorey3670]

Where I can buy the Vanilla Bean? That is not too expensive thanks!

[@wastrouss]

I did the same thing once when I curdled some hot cocoa custard I made, sent it through my vitamix (didn't strain it, though). It made it nice and smooth again, but I found my custard was very eggy-tasting, afterwards. Do you think it was the lack of straining it that caused that flavor? Or is it likely to taste more eggy if you accidentally curdle your custard? Or, is custard supposed to taste like eggs (I was under the impression that you're not supposed to taste egg in a custard, because that means you cooked it too long)? Thanks, Gemma! Your videos are wonderful, and I love your personality!

[@sanvimittal8043]

Wow looks awsmm

[@mirmahir6938]

This was really a yummy help. Ms Gemma I have a question, can I use your corn sirup substitute in chocolate mirror glaze?

[@biggerbolderbaking]

You can use it in any recipe that needs corn syrup :)

[@whosasking8892]

Where did you buy your mini pitched and desert bowl

[@biggerbolderbaking]

Hi. I don’t have any idea. I brought them from our home in Ireland.

[@adityachakravorty7179]

wow. superb.

[@retnowulansari9560]

Hi Gema, thank you anyway for this simply but great recipe. Would try soon 👍😘. But i wonder why you dont put flour/cornstarch as a common custard recipe did ?

[@biggerbolderbaking]

Thanks for reaching out ! Without corn starch, this recipe thickens well replying on the dairy, sugar and egg yolks to give you a smooth and creamy texture instead of potential powdery taste from corn starch. Hope you get on well and enjoy !

[@ashmarowl]

Mashaallah its really lovely😍...lyk if u agree❤

[@dildil148]

Can u please tell us how to make half and half

[@musiclistener8245]

After Ashwin cooking

[@parvaiznaseem8831]

Very helpful. Will try in Bread Pudding z

[@biggerbolderbaking]

YUM

[@talajeena1024]

Yummy!! I'm definitely going to try this! Best part 4:33 XD THANK YOU Gemma for sharing this!! My favorite baker!

[@biggerbolderbaking]

Thanks a million!

[@mayaramiquidade3439]

Those egg yolks were brighter than my future.

[@cherryreyes2466]

Is the water in the water bath cold? Can you use iced water?

[@biggerbolderbaking]

Yes you can.

[@proudlyjustbe6445]

Merci madame 😊

[@biggerbolderbaking]

You're most welcome!

[@mandykharod3428]

Hi...do you have a recipe for a quick bread or loaf bread, I'm looking for the base ingredients that I can add to bananas, lemon, cinnamon, etc)

[@biggerbolderbaking]

You can make a bread loaf out of this recipe :) www.biggerbolderbaking.com/crazy-dough/

[@rohiniraychaudhuri8208]

Which of your recommended egg substitutes can I use for this?

[@biggerbolderbaking]

This is not really possible! It is possible to make a vanilla sauce, milk or cream, cornstarch, sugar and vanilla. If you use heavy whipping cream then you will not need to thicken it, heat it through with the vanilla and sugar. If you use milk then you will need to use about 2 teaspoons of cornstarch, blended with the sugar, to 16 ozs/2 cups of milk. Try it! it is a useful thing to have in your repertoire,

[@shellygarcia9636]

Riquisimo:👌🏼👌🏼

[@aasiyasuleman8574]

Yes Gemma love these new videos!

[@djtblizzle]

I don’t know why, but I swear it feels like you’re an old friend. Just so comforting and relatable! I’d love to meet you someday. 😊

[@biggerbolderbaking]

Thank you so much for your kind words and support! Hope you enjoy all my recipes: www.biggerbolderbaking.com/.

[@blizz9827]

please do some easy snacks for bachelors, without many ingredients

[@masnisa1981]

that lookz deliciouss!

[@samiazubair8443]

I am twelve so I want to know but you are soooo good I can't tell you.

[@biggerbolderbaking]

Thank you!

[@AstroAthena2421]

I can’t find your link for the vanilla beans. I would really like to purchase some!

[@biggerbolderbaking]

Here you go amzn.to/2To0f9a

[@mickrawson29]

Please make Irish coffee cake. I've been waiting for it since you made the coffee cake. I'd trust an Irish to do it right and do it great.

[@biggerbolderbaking]

I'll have to work on a recipe for that!

[@deirdrestluke]

You say there's a link on your site to buy vanilla pods but I don't see it. Is there a link?

[@KarinaMD.11]

Hi Gemma! Please share Egg nog recipe!😍

[@royale.artist3197]

I was just thinking about this😂

[@gandhispec]

Is there any replacement for egg in this recepie?

[@biggerbolderbaking]

There is not.

[@garywu3221]

Second and love this tutorial

[@kellycollins1515]

Can I use this recipe as an ice cream base? And add different flavours in step 1 to flavour my ice cream? Thanks, Gemma for the recipe

[@biggerbolderbaking]

I'm afraid this won't freeze well like ice cream, Kelly. It might crystallize once it's frozen, giving you an icy texture.

[@xfactor3000]

Can this be used to replace condensed milk in certain recipes?

[@biggerbolderbaking]

No, it cant.

[@anniejones6289]

Can we use vanilla extract instead of vanilla beans.

[@biggerbolderbaking]

Yes you can, Annie. Go for it! Here's the recipe www.biggerbolderbaking.com/creme-anglaise-recipe/

[@SissiArias]

You said there was a website we could find the vanilla beans… but I haven’t find it. Can you please share it? Thank you.

[@biggerbolderbaking]

Hi Sissi. Search in Amazon, they usually have a selection. The sellers have links to their sites, too.

[@photonut63]

Why not a metal spoon? Is it bc of heat transfer?

[@jollyshah6459]

Hey gemma your recipes are just amazing but i neee help in making caramel i have tried it many times and everytime my sugar gets crystalize can you plz show me step by step whole process again plzz

[@biggerbolderbaking]

I have a great video for troubleshooting caramel - kzbin.info/www/bejne/aXPPZX-gdp52bKM

[@jollyshah6459]

@@biggerbolderbaking i have tried it still not able to get it right

[@JKFitz]

Gemma is this also how to make the base for anglaise buttercream ?

[@biggerbolderbaking]

Yes, you can use this as base for anglaise buttercream.

[@JKFitz]

@@biggerbolderbaking Thank you Gemma