It's super easy to make and what I like about this recipe is that it is not too sweet. Goes great with a variety of cakes (like the Nutella cake or the hazelnut cake I previously posted but also simple vanilla flavored ones). I also feel like it brings something refreshing and is especially great with cakes that may be pretty dry. Anyways, I am always a fan when my mum makes it and I just literally have to fight over it with my brother (who really just drinks the creme when there's no more cake).
Ingredients:
- 1L of milk
- vanilla pod or vanilla extract
- 6 egg yolks
- 150g sugar
Preparation:
- In a pot, heat the milk with the vanilla extract. If using real vanilla, open it in half and take the little grains out with a knife and drop them in the milk! Add the empty pot to the milk and stir until ebullition. When it boils, cover with a lid to let infuse.
- Beat the 6 egg yolks and sugar in a bowl with an electric mixer until it becomes white and fluffy like on the picture below
3. Remove the pod from the milk and add the very hot milk to the egg-sugar mixture little by little while mixing so you don't get clump. Once everything is added, transfer it back to the pot.
4. Put on very low heat and mix continuously so the creme thickens. You really have to make sure you mix because otherwise it might get all clumped up >< Heat it up until the creme coats the spoon! I usually like it when the creme anglaise is still quite liquid-y but maybe you like it a bit thicker? In any case, just heat it up until you acquire the right consistency :)
5. Transfer to a big tupperware that was previously stored in the fridge. It is also advised to mix once in a while so the egg doesn't cook and you have a smooth creme. Once it has cooled down, put in the fridge and enjoy with a nice cake :)
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| Nutella cake with creme anglaise |
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| Hazelnut cake with creme anglaise |
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