Who doesn't love ice cream?! That's right, everyone loves him! And everyone considers it their long life to eat enough of it, so that there is enough for the whole year. Well, I definitely do. In general, ice cream appeared about 4000 years ago, and we have the Chinese to thank for such a useful invention. Previously, the recipe was limited to snow and ice mixed with pieces of fruit, but now ice cream usually consists of milk, cream, sugar and butter, and as many flavorings as you can imagine. You may ask, what does crème anglaise have to do with it? This will be the basis of our ice cream. In general, crème anglaise is very tasty in itself; it can be added to any dessert, be it soufflé, chocolate brownie, fruit cake or homemade pie.

Ingredients for vanilla ice cream:

• Whole milk -500 ml
• Cream (fat content not less than 33%) - 500 ml
• Fresh yolks -12 pcs.
• Granulated sugar-100 g
• Vanilla pods - 1-2 is enough

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Preparing crème anglaise as the base for ice cream

First, take milk and cream, pour it into a saucepan, add 1 tbsp. spoon of sugar. Whisk the egg yolks and the rest of the sugar, and add the beans from the vanilla pods. Don't throw away empty pods! Add them to milk and cream. Bring to a boil. When the milk rises, gradually pour in the yolks with sugar and vanilla, and be sure to beat vigorously. If your cream clumps, this is not a problem: you can use a sieve, strain the liquid and pour it back into the pan. Cook the cream until it thickens slightly (you can check if the cream has thickened like this: dip a spoon into the cream, take it out, run it with your finger, if a strip remains, the cream is ready). Immediately remove the finished cream from the stove! If you preferred to stick with it and not make ice cream out of it, here are a couple of tips for you:

• You can store the crème anglaise in the refrigerator for 2-3 days, be sure to cover it with something to prevent a film from forming.
• It is an excellent dish in itself; it can be served either warm or hot.

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The magic begins

Cool the cream quickly. I usually do this by placing it in a bowl of ice and cold water. Now put the cold cream in a large form and put it in the freezer. Every 15 minutes we take it out and admire what you have done! Just kidding... We take it out to beat it thoroughly. This should be done every 15 minutes for two hours. Whisking is necessary to break up the ice crystals that form during the freezing process. You don’t have to do this, but then the ice cream will simply not melt in your mouth, but crunch like breadsticks.

Now it's best to leave the ice cream in the freezer overnight. The next day it will taste much better. And my advice to you: when you serve, keep the ice cream for 10 minutes at room temperature, and serve in beautiful bowls, using a special spoon (SCUP) to form balls. You can also immediately form the soft serve ice cream into balls and freeze.

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A moment of creativity

You didn’t think that I would let you go just like that?! I initially talked about the great variety of different additives for ice cream. I offer you a top list of my favorite additives, otherwise it’s somehow not interesting to stop at classic vanilla.

1. Ice cream with blackcurrant and lavender

In addition to the main ingredients that make up classic ice cream, instead of vanilla we add black currants - 250 g, and dried lavender - 1 teaspoon. First, let's prepare granita (national Italian dessert, usually crushed fruit ice). Heat 200 ml of water to 80 ° C, add lavender, and leave for 20 minutes. Then strain, add sugar and lemon juice to taste, put in the freezer.

Now mix the currants with lavender, sugar, water (50-10 ml), bring to a boil, then beat with a blender and, of course, rub through a sieve, and then add the mixture to the milk and cream and continue according to the recipe for crème anglaise. Finish with a scoop of ice cream topped with lavender granita and a handful of currants.

1. Beer ice cream

I propose to amaze your guests with beer ice cream. This time, instead of vanilla, use dark beer - 500 ml. Before adding it to the milk and cream, simmer in a saucepan for 10-15 minutes over medium heat until it has reduced by ¾, and do not forget to cool, otherwise the cream will curdle. Beer ice cream is usually served with chocolate brownie.

1. Caramel ice cream

Before you start preparing the crème anglaise, heat 100g in a saucepan. sugar. When the liquid turns golden, immediately remove it from the stove and stir into the prepared mixture of milk and cream for the cream anglaise, and then proceed according to the recipe.

Bon appetit!!!

Vyacheslav Pogorely

Culinary art is developing very quickly and gaining momentum these days. Many have already been invented various dishes, as well as fillers and dressings for them, the leading place among which is occupied by crème anglaise. It is the basis of many sweet culinary masterpieces and has many names. One of them is egg-milk cream. It is also called “Custard”. Its role in cooking is multifaceted. Let's take a step-by-step look at how to prepare crème anglaise at home, and find out why it is so famous.

Where is Anglaise used?

The product is mainly used in the confectionery industry, as well as in the creation of baked goods and sweet desserts. When baked, you get caramel cream, and when frozen, you get a unique tasting ice cream. And if you add flour or starch to it, you get a confectionery filling.

Anglaise goes very well with pudding, fruit pie, and is also the main base for making mousses, soufflés and many other desserts. When served, it can be not only cold, but also warm. It is also used as a dressing for pies, buns, and pancakes.

If the main ingredient is milk, replace it with white wine, you get Savoy sauce with divine and unique taste, which is the basis of the dessert. By adding whipped cream to the anglaise, then diluted with gelatin, you get a wonderful Bavarian cream. In a word, this product provides a huge field for culinary creativity.

Making Creme Anglaise

Before you start the cooking process, read a few tips so that your Anglaise will turn out right:

• Pasteurized milk must be used. You can replace it with cream or use a mixture of these two products;
• The mixture based on the egg-milk component must be heated so carefully as to prevent the yolks from curdling;
• If you want to make ice cream from ready-made creme anglaise, you need to add more sugar and eggs in proportion to milk;
• Hot milk is poured into the yolks gradually, and it must be stirred constantly, otherwise the yolks may curl. To prevent such a sad ending, first pour in a few spoons of warm milk and stir well. Only then, very carefully, with constant stirring, add the rest;
• As a flavoring you can use melted dark chocolate, grated citrus zest, cinnamon, coffee, nuts, vanilla. You can add dried fruits or pralines to the finished product.

Now the recipe for crème anglaise. To create three servings you need:

• Milk – 300 ml;
• Food flavoring “Rum” – 1 ml;
• 3 egg yolks;
• Sugar – 60 g;

The preparation diagram is as follows:

1. Milk is combined with flavoring in one container, which is put in the refrigerator for a day to allow the mixture to infuse. Then it is filtered;
2. Lightly beat the yolks with sugar. Heat the milk mixture until bubbles appear, then carefully begin pouring it into the yolks with sugar in a small stream, stirring everything regularly with a whisk. The eggs will be tempered. This is the process by which the eggs "acclimate" to high temperatures. Next, you can safely add the rest of the milk, continuing to stir with a whisk;
3. Pour the mixture into a saucepan or ladle, set the pan over a low flame and cook, stirring regularly. Bring to a temperature of approximately 79-80 degrees and boil for a minute. This is necessary for sterilization;
4. Boil the bushard to a temperature of 84 degrees. If you exceed this value, the eggs will begin to curl. It is better to use a special kitchen thermometer to accurately determine the temperature (under no circumstances use a thermometer or room thermometer for this purpose). But you can determine the degree of readiness with a wooden spoon. If the liquid envelops it and does not flow from the spoon, it means it’s ready. You need to stir the product using gentle movements in the form of the number 8 or the letter Z to distribute the heat evenly throughout the dish. Don’t forget about the edges and bottom, because it is in these places that folding can occur;
5. Dishes with finished product transfer to an ice bath (into a larger container with ice) and stir for another 5 minutes to prevent it from thickening. Cool the brew completely by covering the container cling film, and move it to the refrigerator, where it can be stored for up to 48 hours.

If Creme Anglaise is still overcooked and begins to curdle, you need to immediately remove the pan from the flame and add a large spoonful of heavy cream into it, then, when the mixture has cooled, immerse it in a blender and stir.

You can make ice cream from the resulting mass. In an ice cream maker, this is done according to the instructions for the device. If you don't have of this device, then beat the cooled custard, pour it into a food container with a lid and place it in the freezer. After half an hour, take it out and beat again. Repeat the process 4-6 times. The ice cream will be ready approximately 5-8 hours from the start of freezing.

Creme Anglaise - recipe from Elizaveta Glinskaya

Another option for preparing Creme Anglaise from Lisa Glinskaya, an award-winning pastry chef, winner of the second season of the Master Chef show in Ukraine. It is practically no different from the previous one, but it still has some features. For cooking you need:

• Sugar – 60 g;
• 3 egg yolks;
• Milk – 250 ml;
• Vanilla pod.

The cooking process is as follows:

1. Cut the vanilla pod lengthwise and take out the middle, then put it in a saucepan, add milk, add half the sugar (30 g) and put on the flame and bring to a boil;
2. Beat the yolks with sugar until white and pour milk into them. Mix everything thoroughly with a wooden spoon or spatula;
3. Return the mixture to the milk container and place it in a water bath. Let the delicacy take longer to prepare, but the likelihood of the yolks curdling will decrease;
4. We continue to mix everything thoroughly, periodically removing the container. If you exceed the temperature of 85 degrees, the product will curdle. The custard should thicken a little and coat the spoon. This will mean that it is ready and needs to be removed from the water bath.

It can be served hot or cold.

Now you know how to make crème anglaise yourself. With it you will get delicious pastries and wonderful desserts. It all depends only on your skill and imagination.

Video: Recipe for cream anglaise step by step

Crème anglaise, also known as crème anglaise, also known as custard – classic base cream, as well as the sauce and base of many desserts. Crème anglaise is made from eggs and milk (and/or cream), with the addition of sugar and flavorings - citrus zest, vanilla or other spices.

Does the composition sound familiar?! This is not surprising, because on the basis of classic English cream, adding flour or starch, we usually prepare “custard”. But if custard is, first of all, just a cream, then “creme anglaise” is much more versatile - it is both a sauce for desserts and baked goods, and a base for puddings, mousses, and soufflés. Freeze crème anglaise for delicious ice cream. Bake and you get crème brûlée or crème caramel.

Moderately liquid, silky, with a rich creamy taste and incredibly smooth and delicate texture, crème anglaise tastes great in any version. Try it!

Prepare the ingredients according to the list.

Separate the egg yolks from the whites. In preparing the cream we use only yolks; we do not need whites.

Combine the yolks and sugar and beat thoroughly until the sugar is almost completely dissolved and the mass becomes light and airy.

Measure out the milk. The basic proportions for preparing crème anglaise are very easy to remember: for every 100 ml of milk you will need 1 yolk and 10-20 grams of sugar.

Add spices to taste. I add vanilla bean, but you can also add orange zest, ground cinnamon or nutmeg instead.

Over medium heat, bring the milk to almost a boil, and then immediately turn off the heat. Now add the hot milk in small portions to the beaten egg yolks. I strain the milk to remove some of the large vanilla seeds.

Always start with 1-2 tbsp. milk and gradually, stirring the yolks, add the remaining milk. This important point! If you pour in all the hot milk at once, the yolks will curdle due to exposure to high temperature. So first add about a third or half of the milk in small portions, and then when the yolks are warm, add the rest of the milk. Now you can pour in the milk in a thin stream.

Pour the resulting mixture into a saucepan, pan or container suitable for preparing cream in a water bath. Prepare the cream in glassware I don’t recommend it - I once had a heat-resistant glass bowl burst while steaming cream, although it had served faithfully for several years before.

Boil a small amount of water and place the container with the cream over the boiling water.

Important point- make sure that the bottom of the container with cream does not touch the water. Reduce the heat so that the water is just simmering. Now, stirring constantly, cook the cream for a few more minutes until thickened.

During the process, monitor the consistency of the cream. If at some point you notice tiny lumps on the walls of the container or in the cream itself, the boiling water is too active and the cream has begun to curdle. Do not panic! At this stage, the cream can usually be saved. Immediately remove the container with the cream from the water bath and add 1-2 tbsp. cold milk, and then whisk everything thoroughly. You can also temporarily pour the cream into another container (cold) and beat it there. As soon as the cream becomes homogeneous again, return the container with the cream to the water bath and cook until tender.

The readiness of the cream, as a rule, can be determined visually - the mass thickens, and traces of the whisk linger on the surface of the cream. If you dip a spoon into the cream, it envelops it in a thick layer, and if you run your finger over the spoon, a clear trace remains. If you have an instant cooking thermometer, the temperature of the finished cream will reach 82°C.

Use the prepared cream as needed. I most often serve cream as a sauce. If there is a need to preserve the cream, cover it with cling film so that the film touches the surface of the cream, cool, and then place in the refrigerator.

The cream anglaise is ready! Delicious desserts to you!

Creams and bushes is a combination of eggs, milk or cream, sugar.
When cooked correctly they have a silky texture. Creams can be used on their own, as desserts, or as fillings or coatings in baked goods. Whether it is a custard or a crème, it all fits into the concept of “creme” in classic French confectionery.
Almost all creams and custards are boiled, although they can be used either warm or cold. Regardless of the type of cream, the technology is similar for all - milk and eggs are heated. If the ideal temperature is reached, the texture will be creamy, silky. If you overheat, the whites in the eggs will cook and the egg will no longer retain moisture. If the temperature is increased, the egg will simply turn into lumps.
The bushes are thickened and compacted by coagulation egg whites mixed with liquid. The custards that we usually prepare consist of cream and/or milk. They can be made with whole eggs, whole eggs and yolks, or just the yolks. Custards often contain sugar, but can also be salty. Also, bushes can be prepared from juices - fruit bushes.
Coagulation occurs as a result of the binding of protein molecules. Natural proteins are composed of a collection of folded and coiled individual molecules. The bonds that are formed as a result of the folding and coiling of a molecule into a spiral allow the molecule to be held in its individual state. When proteins are heated, these bonds are broken and the proteins unfold, denature and change their previous shape. Such proteins can form new bonds with each other - this is coagulation. Egg whites coagulate during cooking at a temperature of 62-70C.
Coagulation in the preparation of creams and custards is a delicate process, since the ingredients are very sensitive to time and temperature, as well as to each other. If you heat it very quickly or keep it at a hot temperature for a long time, then the protein molecules will simply recoagulate - they will become solid, collapse, and release liquid. This process is already called syneresis.
Coagulation occurs gradually when the bushard is cooked at low temperature. At high temperatures, coagulation occurs almost instantly. Therefore, when cooking bushard, you need to constantly stir it over low heat. Stirring ensures even heating. The second option is to cook the bushard in a water bath.
Well, it's better to use a thermometer. If the bushard contains only eggs and no liquid, then it must be cooked to 60C. When the eggs are mixed with the liquid and sugar is added, the temperature is increased to 71C to destroy any possible development of bacteria.
Let's look at the contribution of other components that also make up custards.
- Liquids
When you add milk, water, or other liquid to beaten eggs, the liquid dilutes and separates the protein molecules. This complicates the process of combining proteins. This leads to an increase in the coagulation temperature and slows down the thickening process.
When the eggs are mixed with milk, the stirred custard should be brought to 71C, then it will begin to turn into an omelette.
Homogenized whole milk conducts heat much more slowly than skim or low-fat milk and takes longer to cook.

-Starches
Adding a small amount of flour, corn starch, potato starch, or tapioca can prevent the proteins from curdling, even if the liquid begins to boil. The exact reaction is unknown, but it is believed that starch prevents protein molecules from meeting each other and binding. Therefore, creams based on starches are subjected to higher temperatures.

-Sugar
Adding sugar to any custard mixture also protects the individual egg white molecules from interacting with each other. This raises the temperature and slows down the thickening process. As a result, sweet bushard takes longer to cook than salty one.

-Salt
All salts change the electrical charge of protein molecules and enhance coagulation.

-Acids
Acids change the electrical environment of the bushes, reduce the coagulation temperature and increase thickening. As a result, citrus curds (fruit fruits) will thicken faster than curds that do not contain acid.

Basic Kurdish recipes can be divided into 3 categories. Each category contains the same required ingredients, but differs in the preparation method.

-stirred custard ( stirred custard)
This includes cream Anglaise ( cr è me anglaise)

-starch-based custard ( starchbound custard)
This includes Patissiere cream (custard, pastry cream, cr è me p â tissi è re )

-baked custard ( baked custard)
These include: cream caramel, cream in a pot, creme brulee.

1. Stirred custard ( stirred custard)
Prepared on the stove and constantly stirred with a wooden spatula or spatula. Constant movement keeps the mixture from interacting with the egg whites, which lead to the development of a pudding. When stirring, you need to run a spatula well along the bottom and edges, as egg whites may curl there. You need to mix carefully, as vigorous stirring will help the proteins bind to each other. The less the custard is heated and the more gently it is mixed, the softer its texture will be.
A basic example of stirred custard is crème anglaise, sometimes called vanilla sauce. Crème anglaise is used not only as a sauce, but also as a base for ice cream and Bavarian cream. Crème anglaise is a simple combination of milk or cream, eggs or egg yolks, sugar, and flavoring that is simmered until thickened. Mixing is done in the form of a letter Z or in the form of an 8.
Yolks and sugar do not need to be beaten vigorously to achieve a creamy texture when pouring hot milk and cream.
As soon as the milk or cream comes to a boil, you need to pour some of it in a thin stream into the mixture of yolks (eggs) with sugar, while constantly stirring with a whisk - this is the process of tempering the eggs. The eggs get used to hot temperature. Then you can pour the rest more boldly, stirring with a whisk. Then the entire mixture is returned to the ladle or pan and simmered over low heat, stirring constantly. Bring to 74C and then bring to 79C and boil for 1 minute to sterilize. Usually they cook to 84C, but the temperature is not raised higher, as the eggs begin to curl. Very quickly the mixture is poured into another clean container, more often onto a metal tray, distributed over it, covered with cling film and cooled in the refrigerator.
Custard can be stored at 48C in the refrigerator.
Can be flavored with: chocolate, cinnamon, citrus, coconut, coffee, vanilla, dried fruits, praline, nuts. To do this, milk or cream is mixed with flavoring, left overnight or a day in the refrigerator, filtered and the crème anglaise is boiled.

2. Starch-based custard ( starchbound custard)
Custards with starch are cooked above 82C, as they must be boiled for at least 2 minutes to remove the taste of starch, destroy the alpha-amylase enzyme and thicken to a certain consistency. These bushes can be with or without eggs. If eggs are included, then the eggs are beaten together with starch and sugar. Starch coats the eggs and prevents them from curdling. Custards with starch turn out thick and take longer to cook.
Crème patissière is an example of a custard with starch. This cream is used as a filling for cakes, tarts, pastries, and also as a base for other creams and desserts.
After preparation, it is better to use the cream immediately or put it in the refrigerator.

3. Baked custard ( baked custard)
There are 2 types of baked custards: those that are served in a baked dish and those that are baked in a dish and served without it.
There are classic French desserts: crème brûlée (a caramelized dessert), crème caramel, crème caramel unmolded, and crème caramel.
American bread pudding and some cheesecakes can also be classified as baked Kurds.
The baked custard that is removed from the mold should be denser than what remains in the mold. To do this, they often use whole eggs or mix eggs and yolks. Egg whites help keep their shape after baking. The usual rule is to use 6 whole eggs per 1 liter of milk.
Most baked custards are cooked in a bain-marie or water bath to maintain even heat in each ramekin and prevent overheating. Custard is usually placed in ramekins. Ramekins are placed in a common large shape. Place a paper towel or baking paper on the bottom of the pan to prevent the bottom of the ramekins from touching too much. hot form. Ramekins are placed in the mold so that they do not touch each other. Fill the mold with boiling water and put it in the oven.
Baked bushards are considered ready if you insert a toothpick near the middle of the bushard and it comes out dry. The middle itself should remain quivering. After the custard is removed from the oven, the cooking process continues. To be sure the bushard is ready, tilt the ramekin 45 degrees; if the center remains firm, the bushard is ready. Over-exposed bushard will separate or the edges will pull away from the mold, and it will also be denser and have an unpleasant and grainy texture.
The ingredients for the custard are simply mixed together. But there are important points:
-to reduce cooking time and uniformity, it is better to bring the milk almost to a boil, and then mix with the eggs.
- when you pour the mixture into the molds, carefully remove the foam and bubbles - they will damage the surface of the baked product.
-always bake at low temperatures 149C. High temperatures will increase the risk of lumps.
- when using a water bath, it is better to take a suitable baking tray so that it provides sufficient and uniform heat. Line the bottom of the pan with material (paper towel) to prevent excessive heat conduction.
- when the curd is ready, it must be immediately removed from the water bath, as it will continue to cook.
-baked custard, which must be removed from the molds, can simply be cooled in the refrigerator, and then released from the mold.

Scheme of main creams:

Well, a little terminology.
Bavarian cream = cream anglaise + whipped cream + gelatin
Chantilly cream - whipped cream with sugar or powdered sugar, flavored with vanilla.
Chiboust cream = Patissiere cream + meringue + gelatin
Mousseline cream = Patissiere cream + butter
Crème Legere = Crème Patissiere + whipped cream
Cream Diplomat = cream Patissiere + whipped cream (in equal quantities)
Crèmeux = Crème Anglaise (or Pote a Bombe) + gelatin + chocolate (can be fruit puree)
Pote a Bombe= yolks + hot sugar syrup
Frangipane = almond cream + Patissiere cream

Sources:
Thefundamental Techniques of classic pastry arts - the French Culinary Institute
Maitriserlapatisserie

Recipe from the book "The fundamental techniques of classic pastry arts. The French Culinary Institute"

Custard ( StirredCustard) cooked on the stove with constant stirring, usually with a wooden spoon or heat-resistant rubber spatula. Continuous movement keeps the mixture fluid, preventing the eggs from curdling. This custard is often used to soak puddings, and properly prepared cream is evenly distributed throughout the pudding without forming lumps. Stirring the cream should be constant; in addition, it is necessary to periodically clean the bottom and walls of the pan from thickening cream. It is important that the custard is heated to no more than 77°C (170°F), otherwise it will curdle. It is equally important that you stir gently, as aggressive stirring will destroy the protein structure, causing the custard to be runny. You should stir, drawing a pattern of the letter “Z” or “8” in the saucepan, thanks to this the eggs will coagulate evenly. The slower the heat and the more gentle the stirring, the smoother and creamier the cream will be.
The simplest example of custard is the classic French sauce or Creme Anglaise. Sometimes called vanilla sauce, it is used not only as a sweet sauce, but as a base for ice cream and Bavarian cream.
Crème Anglaise is a simple combination of milk or cream, eggs or egg yolks, sugar and flavorings that is simmered until thickened. Check the readiness of the cream by running your finger along the back of a wooden spoon; if the cream does not come together and the groove remains clearly visible, then the cream is ready.
If the custard mixture is heated above 82°C (180°F), or the heating is done too quickly or for too long, or the stirring is not constant, the yolks will "cook" too much, resulting in a grainy custard texture as it cools. The situation can be corrected unless you have gone too far J Remove the cream from the heat immediately and add cold cream to stop the cooking process.
Once the custard reaches the desired consistency and temperature, strain it through a sieve and place in an ice bath. Internal heat The cream and the residual heat from the pan will keep the cream cooking if it is not cooled quickly enough. In an ice bath, the cream should also be stirred for some time to ensure that it cools evenly.
When the custard cools, the milk or cream on its surface will dry out and form a crust no matter how many times you try to remove it. There are two ways to avoid this: either pour a little melted butter onto the surface of the cream (tamponner), or cover the cream with cling film so that it comes into direct contact with the surface of the cream, preventing air from drying out the milk.
You can store the finished cream in the refrigerator for about 48 hours.

IN Creme Anglaise any number of different ingredients and flavorings can be added to further transform it into ice cream. To do this, milk (or cream or a mixture of both) is heated along with flavoring agents and left to infuse for some time, usually overnight in the refrigerator.

The most common flavoring agents:

• Chocolate: melted dark chocolate


• Cinnamon: both powder and sticks


• Citrus fruits: finely grated zest of orange, lemon, tangerine, lime


• Coconut: caramelized pieces


• Coffee: roasted beans, espresso


• Dried fruits: add to ready-made custard


• Liqueurs: added to ready-made custard


• Nuts: dried, chopped almonds, hazelnuts or other nuts


• Praline: praline paste is added to ready-made custard or crushed praline is mixed into ready-made ice cream


• Vanilla: extract, paste or seeds

Well, now the recipe itself

Creme Anglaise (custard)
Yield: approximately 1 liter (4 cups)
Cooking time: 40 minutes

INGREDIENTS:
500 ml (2 cups plus 2 tablespoons) whole milk
½ vanilla pod, split lengthwise and remove seeds
5 large egg yolks, room temperature
100 g (3 ½ oz) sugar

Equipment:
stewpan
2 bowls
whisk
wooden spatula or spoon
thermometer
sieve
ice bath
polyethylene film

COOKING METHOD:

Prepare your work area and all the ingredients.
Pour milk into a saucepan. Add the vanilla bean and seeds and place the pan over medium heat. Bring to a boil, then immediately remove the pan from the heat and let the milk cool for 1 minute.
Combine the yolks and sugar in a bowl and beat the mixture until it turns pale (blanchir).
Whisking the egg mixture constantly, pour in half the hot milk to combine. Continuing to beat, gradually pour the egg-milk mixture into the saucepan with the milk.
Cook, stirring constantly with a wooden spatula, for about 12 minutes, or until the custard coats the back of the spoon (nappant) and a line drawn with your finger leaves a clean, stable mark. When mixing, pay attention Special attention on the bottom corners of the pan, as the egg tends to coagulate there.
To pasteurize the cream, bring the temperature to 79°C (175°F) on a thermometer and hold it, stirring constantly, at this temperature for 5 minutes. Do not exceed 82°C (180°F), otherwise the cream will curdle.
Remove the cream from the heat and strain it through a sieve into a bowl over an ice bath.
Stir constantly with a wooden spoon until the mixture cools (stops steaming).
Cover the cooled cream with plastic wrap and place in the refrigerator to cool completely.

ADVIСE
Don't let the eggs sit in the sugar for too long, as the sugar will dehydrate the egg yolk, reducing its ability to combine with the milk to create a cream. This process is called "burning" the egg.

ASSESSING YOUR SUCCESS
The cream should be smooth and silky, without lumps or burnt bits.

Stirred Custards
Stirred custards are cooked on top of the stove and are stirred constantly, usually with a wooden spoon or a heat-proof rubber spatula. The continuous motion keeps the mixture liquid by preventing the bonding of the eggs, which results in a pudding that is poured as a sauce rather than solidified. The stirring should be steady, with regular sweeps over the bottom and sides of the pan to keep the mixture homogenized and prevent it from sticking. It is important that stirred custards not be heated to more than 77°C (170°F) or they will curl. It is equally important that they be gently stirred, as aggressive stirring upsets the egg bonding and will result in a runny custard. The slower the custard heats and the more gently it is stirred, the creamier it will be.
The most basic example of a stirred custard is the classic French dessert sauce, crème anglaise. Sometimes called boiled custard or vanilla sauce, it is used not only as a sweet sauce, but as the base for French-style ice creams and Bavarian creams. Crème anglaise is a simple combination of milk or cream, eggs or egg yolks, sugar, and flavoring that is cooked until thickened.
When making a stirred custard, the objective is to thicken it by gently poaching the egg yolk and sugar mixture in hot milk, without allowing it to form a solid mass. To achieve this, the custard must be kept in constant motion by stirring in a Z or figure-8 pattern. The constant movement breaks the bonds of the proteins as they attempt to set, allowing the yolks to coagulate evenly.
There is little room for error: The egg yolks and sugar for the custard must be whisked together until very pale (blanchir). This cannot be done too far in advance of combining them with the hot milk or cream, as it will then be difficult to achieve a smooth texture. A pastry chef might choose to add part of the sugar to the hot liquid and the remainder to the egg yolks. This leaves a smaller amount to blanchir, helps prevent scorching during the stirring process, and creates less foam.
This combining step is one of the most crucial parts of the process. Once the milk or cream reaches the boiling point, a small amount of it is slowly whisked into the egg-and-sugar mixture to temper it. In the process, the eggs are gently heated, which avoids cooking or scrambling them—which would occur if they were swiftly and immediately combined. When the eggs have been tempered, the ingredients can be completely combined. The mixture is then placed over low, direct heat and cooked, stirring constantly. As the temperature reaches 74°C (165°F), the custard will be quite thick and will coat the back of the spoon (nappant). Holding it at 79°C (175°F) for one minute will sterilize it. If the mixture goes above 82°C (180°F), is heated too quickly or for too long, or is not constantly stirred, the yolks will hard-cook, thereby curdling and turning the mixture grainy.
Should this happen, immediately remove it from the heat and add cold cream to halt the cooking process.
As soon as the custard reaches the desired consistency and temperature, strain it through a chinois and place it in an ice bath. (The internal heat of the custard mixture and the residual heat of the saucepan will continue to cook the custard if you do not work quickly.) Once the custard is in the ice bath, it
should be stirred occasionally to release steam and ensure that it cools evenly.
As a stirred custard cools, it will continue to thicken and a skin will form over the top. This occurs as a result of evaporation on the surface of a hot milk or cream mixture, which causes casein—a protein found in milk—to dry out. If the mixture remains hot, no matter how many times you remove the skin, it will reappear. Applying a bit of butter to the surface prevents this (the French term for this is tamponner), as does placing a piece of plastic film directly on the surface.
If the custard is not used immediately, it must be refrigerated as soon as it has cooled. The refrigerated shelf life is approximately 48 hours.

Crème Anglaise (Custard Cream)
Makes about 1 liter (4 cups)
Estimated time to complete: 40 minutes

Ingredients
500 milliliters (2 cups plus 2 tablespoons) whole milk
½ vanilla bean, split lengthwise, seeds scraped and reserved
5 large egg yolks, at room temperature
100 grams (3 ½ ounces) sugar

Prepare your mise en place.
Place the milk in a russe. Add the vanilla bean and its seeds and place the pan over medium heat. Bring to a boil, then immediately remove the pan from the heat and allow the milk to cool for 1 minute.
Combine the egg yolks with the sugar in a mixing bowl, whisking until the mixture is very pale yellow (blanchir).
Whisking constantly, pour half the hot milk into the egg mixture to temper it, then, continuing to whisk, slowly pour the tempered mixture into the russe.
Cook, stirring constantly with a wooden spatula, for about 12 minutes, or until the custard coats the back of a metal spoon (nappant) and a finger drawn through it leaves a clean, stable line. While stirring, pay special attention to the bottom corners of the pan, as the egg will tend to coagulate there.
To pasteurize the pastry cream, bring it to 79°C (175°F) on a candy thermometer and hold it, stirring constantly, at that temperature for 5 minutes. Do not exceed 82°C (180°F) or the cream will curl.
Remove the cream from the heat and pour it through a chinois into a mixing bowl set over an ice-water bath.
Stir constantly with a wooden spoon until the mixture stops steaming.
Cover the cooled cream with plastic film and refrigerate until chilled. Use as directed in a specific recipe.

TIPS
Do not let the eggs stand after adding the sugar, as the sugar will dehydrate the egg yolk, reducing its ability to incorporate into the mix. This is referred to as “burning” the eggs.

EVALUATING YOUR SUCCESS
The cream should be smooth and silky, with no lumps or burned bits.