How to Make Crème Anglaise (Custard Sauce)

Learn how to make crème anglaise, vanilla custard sauce. This French pastry recipe and technique is more than just a dessert sauce. It's the base for ice creams and you can even make a quick eggnog from crème anglaise by adding rum or brandy.
♥ CRÈME ANGLAISE RECIPE: bakeschool.com/how-to-make-cr...
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00:00 Intro to crème anglaise, vanilla custard sauce
00:42 Separating egg yolks and whites
01:19 Combining the milk and half the sugar
01:34 Whisking half the sugar and the egg yolks ("blanchir les oeufs")
02:48 Heating the milk and half the sugar
03:00 The difference between pastry cream and custard sauce
04:24 Strainer preparation
04:55 Tempering the egg yolks
06:10 Cooking the crème anglaise and how to tell your custard sauce is done cooking
06:03 Straining and chilling the custard sauce in an ice bath
09:13 Serving the custard sauce
09:42 How to modify the recipe to create a thicker custard sauce

[@thestudentcafe]

Nice video and lovely presentation. Really easy to watch and enjoyable. Not to mention great info.

[@andshelookedup]

Your videos are so calming to watch. And now I want crumble and crème anglaise!

[@Bakeschool]

Thank you! It’s such a great combination and classic for a reason!

[@twistednerve74]

Easy recipe-5 egg yolks, 1/2 cup sugar, vanilla and 2 cups milk....sous vide for 22 minutes at 82 c, whisk and strain then chill.....perfect texture and very easy.

[@Bakeschool]

Thank you for sharing how you do it and your recipe! I don’t have a vacuum sealer. Is that what you use? How is it sealing a bag of liquid?

[@tina8796]

Ahh. English cream