Foolproof Creme Anglaise (Classic Vanilla Custard Sauce)
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- čas přidán 17. 11. 2018
- This French sweet custard-like sauce has never been easier!
Get the WRITTEN RECIPE: bit.ly/CremeAnglaise
SUBSCRIBE HERE: bit.ly/GemmasBoldBakers
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* Corn Syrup Substitute: bit.ly/CornSyrupSub
* Mascarpone: bit.ly/MascarponeCheese
* Vanilla Extract & More: bit.ly/ExtractRecipes
Hi Bold Bakers! My Foolproof Creme Anglaise (Classic Vanilla Custard) really is just that: foolproof. This recipe and video not only includes all the tricks to making the perfect creme anglaise, but I share a chef's tricks on how to salvage this delicate custard if things happen to go wrong! So let’s get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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* Website (All written recipes can be found here): www.BiggerBolderBaking.com
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GET THE WRITTEN RECIPE (includes instructions and measurements): bit.ly/CremeAnglaise - Jak na to + styl
Hi Bold Bakers! Thanks for joining me today! You can get the written recipe and instructions for my Foolproof Creme Anglaise right here: bit.ly/CremeAnglaise
You are literally the sweetest person ever. And for anyone to hate on you is beyond mea
Aw no YOU are too sweet. Thanks a million for being here!
You are such a "gem"ma. I wont just watch anyone bully anyone. So nothing to thank for. It's our job to make this world a better place
Your welcome your so good
Your videos is the best
Nice recipe Gemma. I simply love Bold Baking Basics 😃
Hi Gemma, wow I never thought that I would even consider making creme anglaise! Thank you for all of the tips , including times for cooking, explaining the tempering and the very thoughtful addition of pudding where we can buy a vanilla pod at a reasonable price. What a darling You Are for showing us exactly what to do in the case that we might curdle AR creme anglaise. I didn't even know you could save it! I guess I am going to have to give it a go. I feel so lucky that I have Gemma Stafford in my life helping me to be braver in the kitchen which helps me to have little victories in life.😊❤❤❤
Looks so easy and fun❣Thank you! 🌹
This is looking so perfect... Thank you for sharing this...Have a great day my friend....
Quick, easy, essential. Thank you Gemma!
Love the little bonus tip at the end with the vanilla pod!
Glad it was helpful!
I love vanilla custard! Growing up my family always had things like sticky toffee pudding, jam roly poly, coconut tart, etc with good quality store bought custard and it was great but this home made version looks infinitely better! 😍 it makes me feel so nostalgic. If im feeling lazy but want dessert my go-to is berries or bananas with custard too.
Thanks Gemma I have never made Cyrene anglaise before. Usually use the old standby birds custard . But I will definitely try that. Thanks
That Creme Anglaise looks amazing! I definitely will try I have the urge to make a cobbler next time.
YAY!
Custard cream tastes wonderful, I love it.. Great to see how it is made.. Thanks so much :)
Gemma you are one amazing CZcams with big and bold recipes. Plus this recipe is so yummy
Thank you!
It feels so right to see my notification of your food videos....🤤 yummmmmmmm
Hi Gemma 😊
Crème Anglaise is so delicate and delicious.
I love this cream.
Bravissima 😊😚
Gemma, you're a very good teacher, now I know what to do if/when my custard cracks, and also I use vanilla extract as vanilla pods are so expensive but now I know there is another use for them in making vanilla sugar, certainly 2 very useful tips.
I'm happy you are leasrning Poyner. Carry on baking!
Ooh I love having creme anglaise at this breakfast resto, they have this sliced-in-half cinnamon bun meal with an egg on one half and bacon (I ♥️ BACON) on the other, loads of fresh fruit, and a cute little pot with this creme anglaise I pour over everything, delicious! I love making breakfast foods, and I am totally gonna use this recipe, thanks so much for this Gemma!!
I think they add some cinnamon in the creme anglaise too? It has a bit of a "bite" to it. I'll have to test it out!
I’ve been using your anglaise recipe for two years now. It’s the best I’ve ever made- fool proof. At Christmas, we generously pour it over baked apples stuffed with walnuts, raisins, butter & brown sugar- it’s the bomb!
Awesome recipe! Thank you for sharing!
Seriously Gemma u just know what I had on mind 🙂
I'm learning about this in class this week, thanks for some awesome tips (:
Don't you just love learning? :)
Just fantastic!
Thank you for the recipe and the tips
I hope you found them helpful. Thank you for watching.
Looks SOOO yummy Gemma!!! What's the best thing to put it on?? Can't wait for the next video!!
Wow ,early was just waiting for a bold baking basic ....Thankyou very much for the recipe Gemma
You're very welcome :)
Gemma Stafford can you teach how to make an Angels food cake
You are always my favorite baker!! bless you always
Thanks a million for the support.
Hi Gemma
I love this when you always come up with new thing...... That are new for me and you increase my knowledge by it
Love ya
❤❤😍😍😋😋
Bye
You're welcome! Thanks for being here :)
Love the tips and tricks😊🙌👍
You always give us so many tips and tricks on your vedio that's very convenient. thank you. :)
Amazing! Im a starter and your advice helped me a lot
Glad I could help!
Thanks for the great recipes.
I can’t fine your recomendación where to fine vanilla bean.
Gemma, you are incredible! Thank you so much :)
No, thank YOU!
Looks good!!
Wow! So yummy! I will use this in my eclairs! :)
Gemma is AWESOME!
Awesome. Thank you for the video and for the tip... 😀
You're welcome! Thanks for being here!
Can't wait to try this!
Can't wait to see how you get on !
Thank you so much for a great class!
Glad you liked it!
It looks awesome. I was wondering could you make something with cranberries I sure you could come up with something delightful!!!!
I do have some cranberry recipes you could make ;)
www.biggerbolderbaking.com/cranberry-white-chocolate-cookies/
www.biggerbolderbaking.com/white-chocolate-cranberry/
Wow!! I really want to try this 😊😊
Give it a go!
crème anglaise et soufflé sont délicieux!
Love it thanks and I subscribed
Thanks a million!
wow. superb.
Looks so delicious your so good
Thank you....great explanations...
Thank you!
that lookz deliciouss!
Please do a video on savory dips and sauces..by the way this creme anglais looks amazing
Thank you!
I did the same thing once when I curdled some hot cocoa custard I made, sent it through my vitamix (didn't strain it, though). It made it nice and smooth again, but I found my custard was very eggy-tasting, afterwards. Do you think it was the lack of straining it that caused that flavor? Or is it likely to taste more eggy if you accidentally curdle your custard? Or, is custard supposed to taste like eggs (I was under the impression that you're not supposed to taste egg in a custard, because that means you cooked it too long)? Thanks, Gemma! Your videos are wonderful, and I love your personality!
Wow yammmy I love it godblessyou 😍
I love your videos 💐
Thank you!
This was really a yummy help. Ms Gemma I have a question, can I use your corn sirup substitute in chocolate mirror glaze?
You can use it in any recipe that needs corn syrup :)
Your explanations make me learn like I'm taking a cooking course
Glad to hear it! Feel free to search for recipes and baking basics you like on my website www.biggerbolderbaking.com.
Hello, Gemma! I have slow, electric burners, and getting accurate heat levels is hard to do. Can I still make something like this? And is this the same thing as American vanilla pudding?
This is not the same as American vanilla pudding. Think of it as a on a thin line between an actual custard and thinner cream sauce. Don't let your electric burner stop you from making this. You can, but it is a lot of taking care of watching the sauce cook. I do teach you how to fix the creme anglaise in case it curdles anyway ;)
Wow looks awsmm
After Ashwinneys prepation in CWC
Hi Gema, thank you anyway for this simply but great recipe. Would try soon 👍😘. But i wonder why you dont put flour/cornstarch as a common custard recipe did ?
Thanks for reaching out ! Without corn starch, this recipe thickens well replying on the dairy, sugar and egg yolks to give you a smooth and creamy texture instead of potential powdery taste from corn starch. Hope you get on well and enjoy !
Riquisimo:👌🏼👌🏼
I love your channel Gemma
Do you know how to make chocolate mousse??
I have a few recipes you could try ;)
www.biggerbolderbaking.com/easy-chocolate-mousse-recipe/
www.biggerbolderbaking.com/vegan-chocolate-mousse/
www.biggerbolderbaking.com/chocolate-mousse-pots/
You say there's a link on your site to buy vanilla pods but I don't see it. Is there a link?
Hi if I wanna add cornstarch to thicker my sauce and make a pie for exemple ? What is the correct time to put without making lumps ? Thanks
I've never tried that before. I would add it after the eggs while hot and whisk constantly.
Hi Gemma. You stated to use heavy based pan. What brand you are using? I am looking for a stainless steel pan to fry an egg or cook an omelette without it sticking. If you have any experience in it please suggest the brand for that too.
For cooking eggs, non-stick pans are still the best pans to use. I have an old stainless steel I picked up ages ago.
Merci madame 😊
You're most welcome!
This is great! Is there anyway i can make this sugar free?
Yes, you can: www.biggerbolderbaking.com/creme-anglaise-recipe/.
However, the result would be thinner.
After Ashwin cooking
Which of your recommended egg substitutes can I use for this?
This is not really possible! It is possible to make a vanilla sauce, milk or cream, cornstarch, sugar and vanilla. If you use heavy whipping cream then you will not need to thicken it, heat it through with the vanilla and sugar. If you use milk then you will need to use about 2 teaspoons of cornstarch, blended with the sugar, to 16 ozs/2 cups of milk.
Try it! it is a useful thing to have in your repertoire,
Wow
Yes Gemma love these new videos!
Gemma,what can be done with the egg whites after getting the egg yolks out of the shell?This recipes seems like it is easy recipe for me to make at home
Search for "pavlova" on my website "biggerbolderbaking.com"!
I will copy down your pavlova recipe and make it will the egg whites next month.Can egg whites be put in a container with lid and kept in the fridgerator or freeze it in the kitchen freezer and the use it in the pavlova recipe?
I was just thinking about this😂
Hi...do you have a recipe for a quick bread or loaf bread, I'm looking for the base ingredients that I can add to bananas, lemon, cinnamon, etc)
You can make a bread loaf out of this recipe :) www.biggerbolderbaking.com/crazy-dough/
I can’t find your link for the vanilla beans. I would really like to purchase some!
Here you go amzn.to/2To0f9a
Second and love this tutorial
Can u please tell us how to make half and half
hi!! can you make a video on how to make egg nog? since it's almost time for the holidays :)
Very helpful. Will try in Bread Pudding z
YUM
Love from India ❤️
Where did you buy your mini pitched and desert bowl
Hi. I don’t have any idea. I brought them from our home in Ireland.
hello ma'am, I'm a fan of your baking . Ma'am, I have seen that people even make icecream as creme anglaise. How can I make so?
Ice cream is creme anglaise churned in and ice cream machine.
Where is the link to the inexpensive vanilla beans (shown at 1:13)? I looked throughout your website but couldn’t find it.
Hi Emily. Here it is amzn.to/2To0f9a
Where I can buy the Vanilla Bean? That is not too expensive thanks!
Wow recipes
Can I use this recipe as an ice cream base? And add different flavours in step 1 to flavour my ice cream? Thanks, Gemma for the recipe
I'm afraid this won't freeze well like ice cream, Kelly. It might crystallize once it's frozen, giving you an icy texture.
Needed👌
Can you make eclairs maybe thanksgiving style?
I'll have to work on that!
Gemma hun, I was so excited to have a source to get vanilla pods at a decent price but when I went to your page and clicked the link all I got was a veggie peeler, which if I was looking for one of those would be excellent hehehe Help please. Thank-you for always sharing such yummy dishes with us, it is so kind of you to do this. Have a wonderful day!!! AMB...Rose
:)
@@biggerbolderbaking Please fix the link for vanilla on your page. I would love to see the cheaper and decent vanilla you were talking about. It still sends me to a veggie peeler. Thank-you.
Can this be used to replace condensed milk in certain recipes?
No, it cant.
Yummy!!
I'm definitely going to try this!
Best part 4:33 XD
THANK YOU Gemma for sharing this!!
My favorite baker!
Thanks a million!
please do some easy snacks for bachelors, without many ingredients
First one from.pakistan...love your baking love u alots of love uummah princess
@@thomassamuel991 why😏
I am also from Pakistan
Hey, Gemma I was wondering if there's any possible substitute for the eggs in this recipe??
Is the water in the water bath cold? Can you use iced water?
Yes you can.
Those egg yolks were brighter than my future.
Yaaaay!
You said there was a website we could find the vanilla beans… but I haven’t find it. Can you please share it? Thank you.
Hi Sissi. Search in Amazon, they usually have a selection. The sellers have links to their sites, too.
Hey gemma your recipes are just amazing but i neee help in making caramel i have tried it many times and everytime my sugar gets crystalize can you plz show me step by step whole process again plzz
I have a great video for troubleshooting caramel - czcams.com/video/3Bl4LjA9C6A/video.html
@@biggerbolderbaking i have tried it still not able to get it right
Can we use vanilla extract instead of vanilla beans.
Yes you can, Annie. Go for it! Here's the recipe www.biggerbolderbaking.com/creme-anglaise-recipe/
Gemma is this also how to make the base for anglaise buttercream ?
Yes, you can use this as base for anglaise buttercream.
@@biggerbolderbaking Thank you Gemma
Mmmmmmm... that sauce looks like condense milk. That taste so sweet and creamy dessert. Great dish. See u next time.
Looks like it, but it has a richer creamier taste because of the eggs :) Definitely see you here next time!
@@biggerbolderbaking See you n have a great day too
Is there any replacement for egg in this recepie?
There is not.
Hi Gemma! Please share Egg nog recipe!😍
Please make Irish coffee cake. I've been waiting for it since you made the coffee cake. I'd trust an Irish to do it right and do it great.
I'll have to work on a recipe for that!