CREME ANGLAISE

This custard is known by a variety of names: Crème Patissiere, Vanilla Custard, and Crème Anglaise. I remember trying to make this the first time, for an English Trifle to serve for dessert at a progressive dinner party for a friend who was moving to New York. The only saucepans I had then were aluminum and the custard turned an awful shade of green and curdled. I tried again, with the same result. Finally, irritated and angry, I went to the market and bought some instant vanilla pudding. It wasn't the same but it sufficed (mainly because the guests had so much fun before dessert that they couldn't even taste the Trifle!)

You can use this wherever pasty cream is necessary, in trifle or tarts, as filling in napoleons or Italian pasty. It's easy to make and because this one contains flour, the custard does not run the risk of curdling.

CREME ANGLAISE

 

6 large egg yolks

1/2 C superfine sugar

3T flour

1 C whole milk

1 C heavy cream

2 t vanilla (use "real" vanilla, not extract; it makes a big difference

 

1. In a large bowl, whisk together egg yolks and sugar until creamy. Mix in flour and set aside. In a heavy bottomed saucepan (not aluminum!) combine milk and cream and place over medium high heat until steaming. Pour mixture into bowl with yolks and whisk frantically (to avoid scrambled eggs) until smooth. Pour mixture back into saucepan and place over medium low heat. Whisk gently until thickened to a soft custard, 2-3 minutes. Remove from heat an whisk in vanilla.

 

2. Cool custard by pouring into a bowl set in a basin of cold water. Rinse a sheet of parchment paper under water, wring it out, and place directly on the surface of the custard to prevent skin from forming. You could also use plastic wrap.