Anglaise

This recipe is for the custard that you get in restaurants, not the powder from a tin stuff, although I am quite partial the old powdered one here and there! Try this easy to follow recipe and taste the difference for yourself.

 

Ingredients

  • 500 ml whole milk
  • 5 egg yolks
  • 1 tsp vanilla essence
  • 70 g caster sugar

 

Method

1. In a heavy based pan on a medium heat, bring the milk just to the boil. 

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2. Whisk the egg yolks and sugar together to form a paste. Whisk it straight away or the sugar will cook the egg yolks and it will become grainy. You only need to combine the two don’t whisk it to hell lol.

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3. Pour a little (100ml) of the hot milk into the sugar/egg mix and whisk it together to make a solution. Once you have done that, simply add it back to the remaining milk.

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4. Drop the heat to low-medium and, using a spatula or wooden spoon continuously stir this pre-anglaise liquid. The heat will gently cook the egg yolks and thicken the sauce, ensure to always stir otherwise you may get lumpy bits.

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5. Because you are making a proper fancy “custard” using raw egg yolks, you need to cook this until it reaches 65 degrees.

6. Now it is time to add the vanilla and give it another minute before removing from the heat.

7. Pass it through a sieve just in case there are any little lumps. (I used to always get lumps when first making this a long time ago so don’t feel bad if you have any loll). Your anglaise is done! Now get whatever cake you fancy and pour it all over.

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TOP TIPS 

This is an impressive addition to any dinner party dessert, there is a significant difference in terms of taste and texture compared to regular powder based custard.

 

If you give this recipe a go don’t forget to let me know!

Bon Appétit!

 

 

 

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