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Creme Anglaise

Creme Anglaise is an essential preparation of pastry. Similar to custard, this type of cream is characterized by the absence of starches in its recipe. This detail makes it exceptionally light and fluid because eggs only thicken it. However, it requires more attention in the preparation to prevent the egg from separating from the mass.
Preparation: 15 minutes
Cooking: 10 minutes
Total Time: 25 minutes
RECIPE FOR: 1350 gr of Creme Anglaise


  • 500 gr Whole Milk
  • 500 gr Haeavy Cream
  • 250 gr Egg Yokls
  • 100 gr Granulated Sugar
  • 2 gr Salt
  • ½ pod Vanilla


  • Bring the milk and the heavy cream to a boil.
  • Mix the egg yolks with the sugars and dilute with the hot liquids (milk and heavy cream).
  • Bring on the heat and cook at 84°C (183°F), stirring constantly. An empirical method to test the cooking of the cream is to dip a spoon in the cream. On its back, it should remain a thin but persistent film of cream.
  • Cover with food wrap and let cool at +4°C (39°F).


Serving: 100g | Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 1mg | Potassium: 1mg | Sugar: 1g | Vitamina A: 9IU | Vitamina C: 1mg | Calcio: 1mg | Ferro: 1mg


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