How to master the Crème Anglaise | Pastry 101 Detailed tips &tricks

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Crème Anglaise is a sauce that’s used widely in pastry so it’s essential to get it right. The key to cooking crème anglaise is to get the consistency right and I’ve explained this in detail in the video.
As mentioned in the video the recipe itself varies massively depending on where it’s used. So pls focus on the technique rather than the recipe written below.
▶Crème anglaise◀
Milk 250g
Egg yolk 60g
Sugar 75g
Vanilla Pod/Bean 0.5g
① Add milk, half the sugar and vanilla seeds (scrape the vanilla seeds) to a saucepan and infuse the vanilla.
② Meanwhile add rest of the sugar to the egg yolk and whisk.
③ Once step 1 is completely infused and the temp is brought down to 60℃, add it gradually to step 2 (tempering)
④ Add step 3 back to the saucepan and raise the temp to 82~84℃
How to store: Store in fridge up to 2 days.
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#cremeanglaise #custard #sugarlane #조한빛 #슈가레인

[@nikitaauondhe5351]

I am a pastry Student from UK and m learning a lot from you chef than my college ❤️😀

[@akampayasin3122]

I always follow all your videos because i have learnt alot from them. Thanks chef

[@HanbitCho]

You are most welcome

[@amaltolba5439]

Thank you chef Hanbit for all the details you teach us, I have found all your tutorials very very helpful even though i work in a 5 star hotel but o still learn from you

[@HanbitCho]

You are very welcome

[@akampayasin3122]

Always with perfect educative videos

[@HanbitCho]

thanks!

[@aikaterinimak]

Thank you for the pastry 101 tutorials!

[@HanbitCho]

You are so welcome!

[@lixu1636]

Great tips 👍👍👍.. one of the reasons like watching your videos!

[@HanbitCho]

Glad to hear it!

[@user-qh1ut9mx7k]

유용한 팁!! 수고하세요. 한빛 쉐프님💕

[@HanbitCho]

네네~

[@hassanbelamine5277]

Thank you for sharing chef, that was useful information. Thank you again.

[@HanbitCho]

Glad it was helpful!

[@Sarahkh87]

I used to make this and i miss the recipe now I found it ❤ thank you hanbit 🙏🏼

[@HanbitCho]

My pleasure 😊

[@everberry51]

Thank you so much this is so thorough!

[@HanbitCho]

Glad it was helpful!

[@user-gy3iv6kj4l]

Great!! It is a very useful information.

[@HanbitCho]

Glad you think so!

[@maureencapuno4449]

Thank you very much for the tips 💡 and i love your videos too , very nice😍 it’s feels like I wanna try it now😍 everytime 😋👍

[@HanbitCho]

Glad you like them!

[@Sarahkh87]

Thank you so much ❤ I’m glad I found you

[@HanbitCho]

You are so welcome

[@akampayasin3122]

Perfect chef

[@HanbitCho]

thanks.

[@NadineG45]

Again: instructions are very informative, but simple.

[@HanbitCho]

thanks.

[@christinel5997]

Rooting for you Hanbit!

[@HanbitCho]

thank you!

[@darv.setneilav]

thanks chef! i will apply all those technique.. hope i can make a perfect créme anglaise next time

[@HanbitCho]

You can do it!

[@Laurent-es4js]

Awesome content Chef 😍

[@HanbitCho]

Glad you like it

[@bamanya5467]

Sweet approach

[@HanbitCho]

thanks!

[@mireyagarm2731]

Delicious!

[@HanbitCho]

Thank you 😋

[@nenadbibic2071]

Master on the spot

[@HanbitCho]

thanks.

[@suejackson5023]

Awesome 😊

[@HanbitCho]

Thank you! Cheers!

[@aliakhatoon7724]

Very informative video indeed!! It looks runny( of course you mentioned different recipes calls for different thickness) , can you please make a video on about using this particular thickness in different baked goodies ( pastry, donuts and so on).... Thanks in advance.

[@HanbitCho]

Noted!

[@ma.ceciliaabordo9857]

Thanks for sharing I try for my halo halo

[@HanbitCho]

No problem 😊

[@user-oe7kl9fo3c]

Nice

[@HanbitCho]

Thanks

[@soundcretecloud7]

You are legend

[@HanbitCho]

thanks.

[@julioroquecarreira8815]

Muito rigorosas as suas receitas. Os meus parabéns

[@HanbitCho]

thanks!

[@soktengyip9361]

So many details that I missed out last time that’s why it turned into scramble eggs🤣 Now I know!

[@HanbitCho]

haha yeah, scrambled eggs is the most common mistake with anglaise!

[@rafaelnascimento3410]

It's a shame I can't "like" you videos twice.

[@HanbitCho]

Haha right

[@messrsandersonco5985]

Great demo! Thank you. A Gordon Ramsay tip is to add heavy cream once you take it off the heat to stop it cooking. I used your recipe. As someone who enjoys both English custard and French crème anglaise, this diabetes recipe is far, FAR too sweet! I had to double your recipe and use 500ml of milk with only 60g of sugar to tolerate the sweetness. Think about the proportions of panne cotte! I realise that Korea might be different but my understanding of the orient is they eat fewer sweet desserts than us. Even famous chocolate brands change their recipes to suit Asian tastes.

[@HanbitCho]

nice!

[@mimouzaamoula]

​@@HanbitCho ❤

[@johnrexbunayog695]

hello chef I hope you will upload soon recipe for SMBC or any type for buttercream thank you chef hehehe

[@HanbitCho]

Sure I will

[@johnrexbunayog695]

@@HanbitCho thank u chef it will help us to our cake decoration cause we dont have a stable and delicious recipe for the buttercream chef 😍

[@evs645]

Thank you for this video Chef, i want to make Ile flottante, can you share how to make the "ile" in ile flottante ? Thank you

[@HanbitCho]

oh ok

[@user-su4cx7wn2j]

쉐프님, 영상 항상 감사히 잘 보고 있어요^^ Pastry cream 하고 Creme anglaise는 전분, 버터만 다르고 재료나 원리는 같은것 같은데 맞나요..? 쓰임이 어떻게 다른걸까요? 에그타르트 안에 넣는 건 어떤게 더 맞을까요? 영상을 보다 보니 다음 영상이 기대됩니다~ 더 배우고 싶어져요^^

[@HanbitCho]

원리는 다릅니다. pastry cream은 전분의 호화이며 크렘 앙글레즈는 노른자의 응고를 이용합니다. 에그타르트는 제가 안해봐서..다른 분들꺼 참조해보세요!

[@user-su4cx7wn2j]

@@HanbitCho 친절한 답변 감사합니다 ^^

[@akampayasin3122]

Pastry cream we add in cornstarch and butter

[@halimshoman837]

Please chef hanbit What if we but some butter in it at last To make emulsion And what if we pure it after cooking directly to avoid over cooking by residual heat?

[@HanbitCho]

yeah you can add butter.

[@rgoodsan]

I have tried this recipe three times without a thermometer and on low heat. My problem is step 4: while stirring and looking for the bubble...I curdled the eggs each time. I salvaged it by straining the curdled egg out but it was not as smooth as it should be due to the error on my part. I am not going to give up.

[@HanbitCho]

you can do it!

[@miriannakamuragouvea5111]

Hi, I looove this cream! I'd like to know how crucial sugar is here besises sweetness, ex. consistensy. Can I use less, or even sucralose or stevia? I prefer it not so sweet anyway... Tks

[@HanbitCho]

hmm i don't think so. not sure.

[@stevechurch4728]

Army training seems to have altered over the years!

[@HanbitCho]

lol

[@BOOMBZA]

Is there any down sides to chilling the sauce too fast after it's reached 82°C? I was thinking of passing it through a sieve straight on to a cold bowl on an ice bath to stop the cooking without adding heavy cream or an ice cube.

[@HanbitCho]

no downside!

[@marinagab7729]

Hi Hanbit! I have a question, what i can add to this cream to make it tast different and what are the proportions? Smth like matcha ?

[@HanbitCho]

oh chocolate!

[@default1074]

Hi Chef, i'm curious about this crème anglaise, can it form skin when it store on the fridge like pastry cream ? if yes, how to handle/avoid it ? Thank you in advance.

[@HanbitCho]

it should be ok!

[@micheleg.2244]

Very nice videos.... I was wondering, as vegetarian, how can substitute animal gelatine...what would you suggest?

[@HanbitCho]

oh....not sure..

[@technogamerzfan1702]

Plz tell the method of homemade fondant and baking flour based macrons

[@HanbitCho]

Will try

[@ayyyebeeeen]

would i be able to use this as an ice cream base ? thank you, Chef!

[@HanbitCho]

hmm dunno

[@chefanmolbakshi]

Heloo chef.. My name is Anmol from India. You are so great chef. You videos are so good its helpful for enhance the knowledge. Chef i have one request for you .. Your also uploaded video like Almond cream, pastry cream, creme Anglaise etc more cream. How to use this creams in different kind dishes .. Thanks chef.. I hope you will make and upload videoes

[@HanbitCho]

So nice of you

[@chefanmolbakshi]

@@HanbitCho thanks chef you are so great chef

[@jeremygoh9559]

Hiya will reducing the sugar affect the outcome? I use a recipe that mix cream anglaise with matcha white chocolate and felt it is kinda too sweet. Kamsahamida

[@HanbitCho]

it'll be ok.

[@jeremygoh9559]

@@HanbitCho ok i will try. Thanks

[@marcelomontano88]

Hello chef I know is too late, but please my question is the next: if I want a chocolate creme anglaise, i must add the chocolate chopped in what moment? At the begining when I'm heating the milk or at the end pouring my final creme over the chocolate? please

[@HanbitCho]

yep.

[@Sabrina-sx9fl]

For anyone wanting to make this: I made it exactly with the same measurements and used a thermometer (not infrared) and this was WAY too liquid/watery. Like no way that‘s a „cream“. Even after cooling down it was still completely liquid. I have no idea though how much milk you‘d have to use for this recipe for it to be a crème and not soup.

[@HanbitCho]

yeah you didnt do it right

[@Sabrina-sx9fl]

@@HanbitCho this is so funny to me, I used a more accurate thermometer than you and made it exactly with the same ingredients on a scale. what did I not do right if the same ingredients were heat up to the exact degree it should have gone to, zero curdling and it's just too liquid? the ratio of milk to egg yolk is the problem lmao

[@dingbatdeliverer6067]

@@Sabrina-sx9flhis creme anglaise is like a soup, he explains you can thicken it with an increase in egg yolk in the ratio. I’ve worked in places that serve this creme angalise as a hot wet custard with french toast, ive also worked in places that want it thicker to churn it into ice cream, it is a creme anglaise but maybe too thin for your needs. Its not meant to be like water but can be like a thicker milk, so long as the spoon trick works. I use the 1/1 milk-heavy creme ratio, which i also find helps with a thicker more unctuous result. Creme angalise is generally very different to creme patisserie however and maybe thats what you were expecting it to turn out like.

[@Sabrina-sx9fl]

@@dingbatdeliverer6067 thank you so much for taking the time and explaining all of this to me, appreciate it a lot!! I'll definitely use your method of 1:1 milk and heavy cream the next time, thank you again!

[@marngao]

@@Sabrina-sx9flvideo literally has him say he’s teaching the method rather than recipe and more yolk will make a thicker sauce

[@SoniaLopez-ni4mt]

Gracias por su vídeo,y ésta crema cómo de la usa?

[@HanbitCho]

gracias.

[@christopherfu3834]

so the difference between pastry cream and this is meanly the corn starch？

[@HanbitCho]

yeah in terms of the ingredients yes.

[@stephanetzicuris3376]

chef, why not using ice bath to stop the residual heat?

[@HanbitCho]

up to you!

[@davidx8165]

In what step should I add or can I add a fruit purée?

[@HanbitCho]

doesn't matter.

[@syuanmeihong3232]

Hi Habit, thanks for sharing! May I ask for the first step, do I need to boil the milk? And does this creme anglaise fit with strawberry tart? Looking forward to your book in English btw :)

[@HanbitCho]

oh nope you don't boil the milk. creme anglaise is too runny for a tart!

[@pujaroy3920]

Can i use this cream with buttercream?

[@HanbitCho]

yep.

[@ToHaegeum]

🤤💪🏻💪🏻💪🏻💪🏻

[@HanbitCho]

thank you!

[@daleconley7809]

Hanbit, have you lived in the US before?

[@HanbitCho]

nope

[@science2726]

Cn you finish it with a little butter before it cools?

[@HanbitCho]

yep!

[@science2726]

@@HanbitCho Thanks for the reply. I'm enjoying your videos. I've almost seen them all now! I have a video wish list. I hope you do pie doughs, laminated doughs, and whipped milk alternatives for pastry or coffee. Thank you!

[@Snowlily01]

Is the 60gram egg yolk in the description a typo? It’s insanely high for 250g of milk

[@HanbitCho]

nope not a typo

[@halimshoman837]

Please chef. When I check the bubbles. Is that means boiling? Anf if that boil That means that the temperature is 100 c° It's the boiling point Did you meant that chef please

[@HanbitCho]

nah it doesn't mean it's 100.

[@Khanyoumal]

And why are people sometimes mixing in whipped cream into it ?

[@HanbitCho]

ah yeah you can do that.

[@brutalmadness9099]

how many egg yolks will you use for a thicker version?

[@HanbitCho]

oh not sure - just add a bit more!

[@kingceiri]

From what i can grasp of the ingredients egg yolk helps to think but having more milk will make it thinner.also sugar should have a small effect in terms of thickness to but the egg yolk is what will most of the work. It is basically adjust the ratio of liquid to egg yolk which you should be able to add an egg yolk.

[@danielling9689]

Hi chef , can I keep in freezer ?

[@HanbitCho]

nope

[@MFR350]

Can we add acid like lemon into creme anglaise?

[@HanbitCho]

you can add lemon zest!

[@MFR350]

@@HanbitCho thx chef kamsahamnida 🙏🏽

[@lakshmibalasubramani5964]

Is that crème angalaise and cremeaux are same…. Shall we use crème angalaise in entremets

[@HanbitCho]

they are different!

[@lakshmibalasubramani5964]

Thank you Chef🙏🏼

[@tameradel9358]

Hi If use handblender i can get Ice cream

[@HanbitCho]

nope

[@sherryhardeo6370]

only cost $400 calories

[@HanbitCho]

yep.

[@Suwekkk]

So, how to make this creme anglaise become a cremeux? Is there any english online classes or books that has the recipe and method to make the cremeux I can purchase from you? Because I find the way you explains things is easy to understand....thank you...

[@HanbitCho]

ah i don't have a tutorial for that.