Crème Anglaise

Crème anglaise is a light vanilla flavored custard. It was the base for the Bavarian cream used in the strawberry cake, because it is essentially just an eggs, milk, and sugar custard. This is also going to be the same custard that is used for our bread pudding and the crème caramel recipe.

This formula, like most custards can be made by either doing a cold infusion method or a hot infusion method. This method of preparation describes how to do a hot infusion. To see the technique for a cold infusion see Crème Brûlée recipe. Reasons for using one method over another depends on speed and if you are using an acidic flavour or infusion for your custard. The acid, like lemon, will curdle the milk if it is heated up so for that kind of baked custard you would use a cold infusion.

Formula*: yields 12 portions, 5 oz each
16 oz. Eggs
8 oz. Sugar
0.08 oz. Salt (1/2 t)
0.5 oz. Vanilla Extract
2 lb 8 oz. Milk

Tools: saucepan, wooden spoon, whisk, stainless steel bowl, plastic wrap
*This formula is from Gisslen, Professional Baking Ed. 5, pg. 523

MOP: hot infusion
In a saucepan scald, or heat your milk.
In a separate bowl add your eggs, half of your sugar (4oz.), and salt. Whisk to combine.
When the milk starts to heat up add the other half of sugar to the milk. Stir to dissolve the sugar granules. When the sugar is dissolved temper the milk into the sugar (in approximately 3rds for this amount).
Cover the mixture with plastic, make sure the plastic is touching the custard. This step will help the air bubbles settle from the custard as it sets up. If you are using the custard for bread pudding you do not need to cover it before baking.