componentL1 · basicHistory unverifiedscratch: kitchen
Home stirred custard
creme-anglaise-basic · custard · French
About
A pourable stirred custard of milk or cream, yolk, and sugar, cooked to a nappé stage without starch. It is both a dessert sauce and an ice-cream base.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Named in French dessert teaching; related stirred custards exist widely. Dates and eponym stories stay unverified.
Sources
- Classical French pastry teaching (general)
Skill ladder
- L1 Home stirred custard · this page
- L2 Classic crème anglaise
- L3 Vanilla-bean crème anglaise
Uses
- Whole milk 400 g
- Tempered egg yolk 100 g
- Sugar 100 g
Preparations used
Used in
- Caramel flan dish
- Advanced Caramel flan dish
- Classic Caramel flan dish
- Dark caramel sundae dish
- Crème brûlée dish
- Advanced Crème brûlée dish
- Classic Crème brûlée dish
- Semolina porridge dish
- Trifle dish
Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 400.0 g Whole milkpath creme-anglaise-basic → whole-milk
- 100.0 g Sugarpath creme-anglaise-basic → sugar
- 66.7 g Whole milkpath creme-anglaise-basic → tempered-egg-yolk → scalded-milk → whole-milk
- 33.3 g Egg yolkpath creme-anglaise-basic → tempered-egg-yolk → egg-yolk