- 200 ml milk, 3,5% fat
- 200 ml heavy cream, 35% fat
- ¼ teaspoon vanilla extract or half a vanilla pod (only its seeds)
- 4 egg yolks
- 125 g granulated sugar
- pinch of salt
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
Gluten Free Diet
Excludes foods containing gluten, such as wheat, barley, rye and their by-products.
Nuts Free Diet
It is usually followed when someone is allergic to nuts.
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Crème Anglaise is one of the most basic custards in pastry baking. It can be enjoyed on its own, along with meringues or sweets with pastry dough and phyllo. Also, most ice creams are made with this custard as a base… It is a useful recipe to know how to make…
- Add the milk and the cream into a pot.
- Beat the egg yolks with half of the sugar and the vanilla with a hand whisk, into a large bowl. Whisk until the mixture is very fluffy and the sugar has been almost melted.
- Add the remaining sugar and salt into the pot with the milk and the cream. Attention!!! DO NOT stir. In that way, the sugar creates a protective layer at the bottom of the pot, and it does not let the milk get burnt.
- Heat over medium heat.
- You want the milk to get very hot but not to boil. Remove the pot from the heat.
- Stir well.
- Take a ladleful of the milk and pour it into the beaten yolks while, with the other hand, you constantly keep whisking them.
- Add one more ladleful, stir, and then pour the egg mixture into the remaining milk and place the pot over heat again, until the cream gets slightly thick… (If you have a cooking thermometer, your mixture has to reach 85o C - 185o F).
- Otherwise, if the temperature rises, the mixture will split.
- If you don’t have a thermometer, one way to check that the mixture is thick, is to place a spoon into it.
- Remove it and with your finger make a “line” into the spoon.
- If the cream does not “seal” again, then it is ready.
- Remove from the pot and if you want, pass it through a sieve so that it becomes even more velvety.
- Set aside to cool…
- It is preserved in the refrigerator, in a well-sealed container for 2-3 days…
It is very helpful to use a cooking thermometer to make sure when the custard is ready and not take any chances on it ruining. If you don’t have one then just cook it over low heat so you can remove it before it comes to a boil. The crème anglaise is ready when it creates a film on a spoon you dip in it. Another way is to dip your finger in it and drag it through the custard. If the line you have made remains evident and the mixture doesn’t “reseal”, it’s ready.
Nutrition information per 100 gr.
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by