Creme
Anglaise (English Cream) is the French translation for custard sauce.
There are two
types of custard; cooked (stirred) and baked. The difference
being that 'baked' custards contain whole eggs and are cooked 'in' a
water bath 'in' the oven (think creme brulee). In contrast,
the 'cooked' or 'stirred' custard sauce (presented here) contains only egg yolks and is cooked
'on' the stove,
oftentimes 'over' a water bath. The end result is a nice rich
and smooth textured sauce that can be served, warm or cold, with cakes,
pies, puddings, or fruit and is ideal for plated desserts.
Cooked custards
can vary in richness and consistency, although all are pourable.
The standard proportion for creme anglaise is 5 large egg yolks for
every 2 cups of milk. Extra yolks can be added and light cream
(or half and half) can be substituted for the milk to make a richer sauce. The amount
of sugar can vary, depending on sweetness desired, but the standard
proportion is 1/4 cup (50 grams) of granulated white sugar.
Traditionally a vanilla bean or pure vanilla extract is added to the
sauce although other flavored extracts can be used, as can zests, alcohol,
fruit purees, or even melted chocolate.
Now, cooked custards can also be used
as a base for other desserts. If
the custard is thickened with starch (flour/cornstarch) it becomes a
pastry cream/creme patisserie and
its uses extend to filling tarts, cakes, cream puffs, and ?lairs.
Its most famous use is in the English Trifle. If some of the
milk is replaced with heavy cream the custard sauce becomes rich and
smooth and is used as a base for ice creams. Take this custard one step further and add gelatin and whipped cream
to it and you now have Bavarian Cream.
A
commercial custard powder
is available that consists of cornstarch (cornflour) and artificial
flavors (and sometimes sugar). It was invented by Alfred
Bird in Birmingham England in 1837. Some people prefer this
sauce because it is much easier to make and they don't have to be concerned
with the eggs curdling.
Creme
Anglaise: Have a fine medium-sized
strainer and bowl ready near the stove.
In a
stainless steel bowl stir together, using a wooden spoon, the sugar and yolks until well
blended. (Do not let this mixture sit too long or a film
will develop on the yolks.)
In a small saucepan heat
the cream and vanilla bean (if using) just to the boiling point. Remove
from heat and whisk a few tablespoons of
the cream into the yolk mixture. Then, gradually add the remaining cream, whisking constantly.
Pour this mixture into a
medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling
point (170 - 175 degrees F) (77 - 80 degrees C). You will notice that steam will begin to appear and
the mixture will be slightly thicker than heavy cream. Do not boil or the eggs
will curdle. Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with
the custard and run your finger along the back of the spoon. If the streak
remains without the cream running down through the streak, it is ready.
Immediately remove from
the heat and pour through the strainer, scraping up any thickened cream that
settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds
into the sauce. Stir until seeds separate. For maximum flavor, return the pod
to the sauce until serving time.
(If you are using pure vanilla
extract, instead of the vanilla bean, add it to the cream now.)
The creme
anglaise can
be refrigerated covered with plastic wrap for a couple of days.
Note: If sauce was
overheated and curdling occurs, pour instantly into a blender and process until
smooth before straining. If necessary, add a little heavy cream to the mixture
before blending.
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