How to Make Crème Anglaise - Basic Custard Sauce

Crème anglaise is a sweet pourable custard used as a dessert cream or sauce. It is a mix of sugar, egg yolks and hot milk, often flavoured with vanilla.
It is also known as a base recipe for making ice creams. This can be poured as a sauce over cakes or fruits as well.
____________________________________________________________
Materials you will need:
Egg Yolks
Granulated Sugar
Milk
Heavy Cream
____________________________________________________________
The Full Recipe and Step-By-Step Instructions can be found at:
www.bakingsavvy.com/recipe/cre...
____________________________________________________________
FOLLOW ME ON:
Facebook - BakingSavvy101
Instagram - www.instagram.com.BakingSavvy
Twitter - baking_savvy
Pinterest - www.pinterest.com/bakingsavvy/
SnapChat - BakingSavvy
____________________________________________________________
Music Provided By:
Immersed Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/b...

[@gevelegian]

Very good to see a recipe that does not use cornstarch or other thickeners, I distinctly remember custard being this simple but all online recipes call for some thickener which I find just ruins the texture. This looks perfectly made!

[@CookandtravelwithDenisa]

It looks fantastic! In our region in Germany it is known under the name vanilla sauce. We love it with apple strudel and vanilla ice 🥰

[@horizontbeskrajneinovacije6440]

Thank You...great video...

[@sayitloudtheultimatetrivia5656]

This is so helpful! Thank you!

[@theJasta]

Very good step by step guide.

[@musiclistener8245]

After Ashwin cooking

[@nazanbayrak7197]

very nice 👍. 👏👏👏👏when you first boiling the milk , what temperature has to be , before you pour it into the egg 🌸

[@kimquinn7728]

Can this be refridgerated at all?

[@kenialucero693]

Hi! I can’t access the recipe on the website

[@zameerzahid7900]

You have taken troubles to put such an amazing recipe please do me a favour and put recipe measurements as well

[@anchorboy6728]

What of milk did you use?

[@MichaelCDoroc]

Vanilla pudding. Yummy

[@melbroderick906]

quantities would be nice

[@patw5550]

Tapped on d website, lots of images, but no recipe on tis

[@eirol67]

How long does it stay good in fridge

[@BakingSavvy]

+Lorie Anne P no more than 3 days. It contains eggs and they spoil after some time.

[@cathycutler7996]

Nice recipe but, the link to the written recipe doesn’t work.✝️

[@chrisqiu6335]

Why custard cream doesn't need to be boiled, but pastry cream needs to be boiled?

[@sanapadsense1999]

it's because of coagulation of the egg yolk

[@margaretgoodwin4484]

@@sanapadsense1999 also custard creme has a thickener that has to reach cook point.

[@blkbbw8295]

Can this be made in the microwave with almond or coconut milk?

[@JenniferMoleski]

🤮 No.

[@blkbbw8295]

Jennifer Moleski Actually, since then I’ve discovered it *does* work (with Truvia/Swerve & dairy milk 🥛 alternatives) if you set your microwave on low & stir every 30 secs. Which is a relief to find this can still be made for those needing a low carb /keto or lactose free version.

[@JenniferMoleski]

@@blkbbw8295 I'll modify my response. 🤮 Yes.

[@enzogorlami39]

@@JenniferMoleski Americans..

[@MS-wg4ty]

With respect. Please, everybody ignore this but applaud the enthusiasm.

[@MarioStingerPerpetualTraveller]

Good recipe, but I really recommend that you use grams to make it universal and more professional.

[@saeedafaiz1880]

Curious.. Are you professional?

[@MarioStingerPerpetualTraveller]

@@saeedafaiz1880 Hello, hell no. But, it is 2020 and I think the ancient emperial measurements should have been dropped a century ago... Oh, there were, just not by the Americans. Grams are exact and you can measure that on a scale.

[@elias378]

@@MarioStingerPerpetualTraveller if you’re no pro stfu

[@MarioStingerPerpetualTraveller]

@@elias378 So, people are not allowed to give an opinion... Too many people like you in the world, that's why it sucks.

[@elias378]

@@MarioStingerPerpetualTraveller pretty hypocritical of you to get upset and complain about MY opinion. According to YOUR false ideology, EVERYONE deserves an opinion. But that’s not it is it? It’s only a cool opinion if I agree with your stupid ass, right? Why don’t you practice what you preach? I believe if you’re NOT a professional you should stfu. Because YOU don’t know what is good for any professional. You’re a f**king commoner so stfu. All my opinion tho. I’m entitled to it and you can’t say otherwise.

[@falanke1]

do i need to have heavy cream?

[@kimquinn7728]

They used whole milk. No cream necessary. The egg yolks make thick.

[@coffee5437]

add the vanilla to the milk first

[@jellybean2068]

Better if was half Milk and half Cream

[@safinaintekhabshaikh448]

hi if we want ti make eggless then ?

[@applejellypucci]

If you make it without eggs it will not be creme anglaise. This is a classic French recipe.

[@VillPom]

Find a new dish.

[@blkbbw8295]

You have to use corn starch to make eggless custard

[@georgesingleton3425]

Not how it's taught in the culinary world. This is an average recipe.

[@bcakez]

that's the point

[@jamesgordon2255]

Very easy secret….melt a container of Haggen Dazs

[@bistrobillyboy]

This recipe calls for far too much vanilla. even just seeing how much was enough to tell. the original doesnt even call for it.

[@DrCrabfingers]

A recipe with absolutely no quantities desribed. This is not what we want!

[@BakingSavvy]

Hi Stephen, the recipe is found on our website: www.bakingsavvy.com/2017/02/22/creme-anglaise-vanilla-custard-sauce/