Easy Blender Creme Anglais

Pouring crème anglaise into a bowl from a measuring cup.

5 from 1 vote

Instead of standing at the stove whisking away, my Easy Blender Creme Anglaise does its thing while you do other things. Delicious over fruit, with French toast, or poured over cake, this is the easiest custard you'll ever make.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast, Brunch, Dessert

Cuisine: French

Servings: servings

Calories: 143kcal

Author: Cynthia Christensen

Equipment

NuWave blender or other high speed blender with soup setting

Ingredients

½ cup whole milk
½ cup heavy cream
1 vanilla bean split and seeds collected
3 large egg yolks
¼ cup sugar superfine or caster if possible

Instructions

Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to boil. Remove from heat. Strain into a cup with a pouring spout. Discard vanilla pod.
Place egg yolks and sugar in your high speed blender and blend until completely combined, about 30 seconds, stopping and scraping the sides of the blender as needed. Gradually add hot cream mixture into yolk mixture while running the blender on medium speed.
Let the blender run for 5 minutes. Check the sauce consistency. It should coat the spoon and, if you run you finger through the sauce on the spoon, it should leave a distinct line.
Strain sauce into bowl or jar. Place the jar into an ice bath to stop the cooking and prevent the eggs from scrambling.
Cover with plastic wrap touching the surface. Can be used warm, room temperature, or cold.

Notes

Makes about 1 ½ cups of creme anglaise

You can substitute the vanilla bean with ½ teaspoon vanilla bean paste.

If it is all you have, you can use extra large eggs without changing the quantity. If you medium eggs, increase the quantity to four. All you have is small eggs, use five.

Cool with plastic wrap touching the surface of the custard to prevent a "skin" from forming. Transfer to a clean, dry container with a lid and store in the refrigerator for up to 5 days. Freezing is not recommended as the sauce will almost certainly split while thawing.

Can be served cold, straight from the refrigerator. If you want it warmed, heat over low heat until just warm. Don't overheat or you could curdle the sauce, scrambling the eggs.

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