Whipping cream
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Keep Learning with Kenwood: Making crème anglaise
Smooth, creamy and infused with vanilla, crème anglaise is the perfect accompaniment to any dessert. Delicious drizzled over tarts, cakes, pastries, or just fresh fruit, this classic pouring custard is quick and simple to make using your stand mixer with this step-by-step recipe.
Preparing ahead
This recipe makes 4 servings, when used as a dessert accompaniment, and takes just 20 minutes to make using your Cooking Chef XL.
Here’s what you’ll need:
Ingredients
95g egg yolk (one egg yolk is roughly 20g)
2 tbsp cornflour
80g caster sugar
250ml milk
250ml whipping cream
1 tsp vanilla extract
Tools
Cooking Chef XL
Here’s what you’ll need:
Ingredients
95g egg yolk (one egg yolk is roughly 20g)
2 tbsp cornflour
80g caster sugar
250ml milk
250ml whipping cream
1 tsp vanilla extract
Tools
Cooking Chef XL
Getting started
Lift the mixer head and fit the heat shield. Attach the creaming beater.
Add the egg yolk, cornflour and caster sugar to the mixer bowl. Fit the splashguard and mix on Speed 1 for one minute.
Add the egg yolk, cornflour and caster sugar to the mixer bowl. Fit the splashguard and mix on Speed 1 for one minute.
Mixing the crème anglaise
Add the milk, whipping cream and vanilla extract to the bowl. Cook for 15 minutes at 85°C, Stir speed 1.
Serve with your favourite dessert- it is the perfect partner for fresh berries, cakes, tarts, or steamed puddings.
Crème anglaise tips
Our fail-safe tips for making crème anglaise:
- Crème anglaise can be served warm or cold. If serving cold, allow to cool completely before covering and putting in the fridge to chill. It can be stored like this for a couple of days.
- To reheat, place in a bain-marie, or in a bowl over a pan of gently simmering water, stirring occasionally. Take care not to let the mixture curdle.
- The secret to getting a silky smooth, pourable consistency is to heat your crème anglaise gently, on a low to medium-low heat. Using your Cooking Chef XL gives you the precise temperature control required to avoid your custard curdling.
