Anglaise Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| Granulated Sugar | 3 Ounce | |
| Egg yolks | 5 | |
| Cornflour | 1 Teaspoon | |
| Milk | 3/4 Pint | |
| Vanilla essence | 1 Teaspoon | |
| Unsalted butter - 1-2 tablespoons (1-2 x 15 ml spoon) , softened (optional) | ||
Directions
GETTING READY
1) Slowly whisk the sugar into the egg yolks and further beating hard for 2-3 minutes, until the mixture has turned a pale yellow and, when a little of the mixture is lifted up and allowed to drop across the rest, it should form a slowly dissolving ribbon on the surface.
2) Fold well the cornflour, if you desire to use it (it acts as a minor safety net, allowing you to heat the custard a little more than you would otherwise be able to).
MAKING
3) Heat the milk in a pan to boiling, and ladle it on to the egg yolks in a thin stream, while continuing to beat the egg yolk mixture continously.
4) Ladle the mixture into a saucepan and heat slowly, mixing all the while using a wooden spatula or spoon, making sure that you reach into every corner of the saucepan.
5) When the sauce coats the spoon as a light, creamy layer, it is done (165°F/ 75°C).
(This will be nowhere near simmering point, and may seem barely warm to you.)
6) Remove immediately off the heat and further whisk for a minute or two to cool the sauce a little.
FINALIZING
7) Strain it through a fine sieve, and add flavour as you like : 1 teaspoon (5 ml spoon) vanilla essence for 'classic' custard, or 1 tablespoon (15 ml spoon) of rum, brandy, strong coffee, orange water or rose flower water and serve. .
SERVING
8) Serve with Christmas pudding or any dessert which should be accompanied by a custard.
TIPS
If you have to keep the custard warm before serving, leave it in a bowl over a saucepan of warm water.
For extra richness, beat in the softened unsalted butter at the last minute.
1) Slowly whisk the sugar into the egg yolks and further beating hard for 2-3 minutes, until the mixture has turned a pale yellow and, when a little of the mixture is lifted up and allowed to drop across the rest, it should form a slowly dissolving ribbon on the surface.
2) Fold well the cornflour, if you desire to use it (it acts as a minor safety net, allowing you to heat the custard a little more than you would otherwise be able to).
MAKING
3) Heat the milk in a pan to boiling, and ladle it on to the egg yolks in a thin stream, while continuing to beat the egg yolk mixture continously.
4) Ladle the mixture into a saucepan and heat slowly, mixing all the while using a wooden spatula or spoon, making sure that you reach into every corner of the saucepan.
5) When the sauce coats the spoon as a light, creamy layer, it is done (165°F/ 75°C).
(This will be nowhere near simmering point, and may seem barely warm to you.)
6) Remove immediately off the heat and further whisk for a minute or two to cool the sauce a little.
FINALIZING
7) Strain it through a fine sieve, and add flavour as you like : 1 teaspoon (5 ml spoon) vanilla essence for 'classic' custard, or 1 tablespoon (15 ml spoon) of rum, brandy, strong coffee, orange water or rose flower water and serve. .
SERVING
8) Serve with Christmas pudding or any dessert which should be accompanied by a custard.
TIPS
If you have to keep the custard warm before serving, leave it in a bowl over a saucepan of warm water.
For extra richness, beat in the softened unsalted butter at the last minute.
Chef
