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Le Chaudron recipe
Crème anglaise vanille
Vanilla custard sauce
⏱ 30 minServes 6Medium220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 ml (2 cups)whole milk
6fresh egg yolks
150 g (5 oz)superfine sugar
1 cloveMadagascar vanilla
- 500 ml (2 cups) whole milk
- 6 fresh egg yolks
- 150 g (5 oz) superfine sugar
- 1 clove Madagascar vanilla
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife.
- Heat the milk with the vanilla bean and seeds to a simmer, then infuse for 20 minutes.
- Whisk the egg yolks with the sugar until pale and creamy.
- Pour the hot milk over the yolks in a thin stream, whisking hard.
- Return to the saucepan and cook the custard to 82°C (180°F), stirring constantly with a spatula.
- Check doneness by drawing a finger across the coated spatula: the line should stay clean.
- Strain immediately through a fine sieve to stop the cooking.
- Cool quickly over an ice bath, then refrigerate for 2 hours before serving.
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