Equipment
Ingredients
Custard Base
- 250 ml whole milk
- 1 vanilla bean, split lengthwise and seeds scraped
- 3 egg yolks, room temperature
- 50 g granulated sugar
- 1 g kosher salt, fine
Nutrition (per serving)
Method
Prepare an ice bath by filling a large mixing bowl halfway with ice cubes and cold water. Set a slightly smaller, clean mixing bowl inside the ice bath and place a fine mesh sieve over the top.
In a medium saucepan, combine the whole milk, scraped vanilla bean seeds, and the empty vanilla pod. Heat over medium heat until it just begins to simmer and steam rises from the surface, reaching about 80 degrees Celsius (175 degrees Fahrenheit). Do not let it boil.
While the milk is heating, vigorously whisk the egg yolks, granulated sugar, and kosher salt in a separate mixing bowl until the mixture is thick, pale yellow, and falls in ribbons when the whisk is lifted.
Remove the milk from the heat. Discard the vanilla pod. Slowly pour a thin stream of the hot milk into the egg yolk mixture while whisking constantly to temper the eggs, preventing them from scrambling.
Pour the tempered egg and milk mixture back into the saucepan. Cook over low heat, stirring constantly with a silicone spatula, making sure to scrape the bottom and sides of the pan. Cook until the sauce thickens slightly and reaches exactly 82 degrees Celsius (180 degrees Fahrenheit).
Immediately pour the hot custard through the prepared fine mesh sieve into the bowl set over the ice bath to halt the cooking process instantly.
Stir the custard gently over the ice bath until it reaches room temperature. Press a piece of plastic wrap directly onto the surface of the custard and transfer to the refrigerator to chill completely before serving.
Chef's Notes
- Always have an ice bath ready before you begin the cooking process. Carryover cooking is the most common reason a perfect custard turns into scrambled eggs.
- Using a silicone spatula instead of a whisk during the final stove phase prevents foam from forming on the surface, allowing you to accurately judge the nappe consistency and take temperature readings.
- If using vanilla bean paste or extract instead of a whole pod, add it after the custard has been removed from the heat and strained to preserve the delicate volatile flavor compounds.
- For an even richer sauce, substitute up to half of the milk with heavy cream, though classical Creme Anglaise relies predominantly on milk for its pouring consistency.
Storage
Refrigerator: 3 days — Store in an airtight container with plastic wrap pressed directly against the surface to prevent a skin from forming.
Reheating: Serve chilled or gently warm over a double boiler. Do not microwave.
