Cream (Sauce) Angles or English cream - in essence, custard, but only liquid. Prepared on the basis of egg yolks, cream and sugar. It goes well with various puddings, apple pies, fruits. Also English cream is used as a basis for various creams.

Ingredients of Anglaise Cream

  • Milk 3.2% 300 ml.
  • Cream 33% 200 ml.
  • Powdered sugar 60 gr.
  • Chicken egg yolks 5 pcs.
  • Vanillin 2 gr. (vanilla pod, vanilla extract)

Cream anglaise classic recipe

  • Powdered sugar and yolks grind until white.
  • Combine milk, cream and vanillin in a saucepan (you can replace 10-15 gr with vanilla sugar). Put on medium heat and bring almost to a boil.
  • Pour the hot milk mixture into the egg mixture in a thin stream, whisking constantly. Then pour the cream back into the saucepan and put on a slow fire.
  • Cook the English cream with constant stirring until it begins to wrap the shoulder blade well.
  • Remove the creme anglaise from the heat. If you get a cream with lumps, then strain it through a fine sieve, then cool, pour into a suitable container and use as directed.
  • Bon Appetit!