Creme Anglaise | TMix+
Basics & Foundation Recipes

Creme Anglaise

Time: 5 minutes in the Thermomix
Yield: 400 millilitres
½ teaspoon vanilla bean paste
300 grams full-cream milk
3 egg yolks
35 grams sugar
1 pinch salt

1. Place all the ingredients into the mixing bowl. Cook 5 minutes/80 degrees/speed 4, then give one burst Turbo.

2. Pour the custard out into a wide bowl immediately so it doesn’t overheat and curdle. 

3. Stir it around for a few minutes to allow the internal heat to dissipate. The custard will thicken as it cools. 

4. Refrigerate when cool and use within a few days.

AND … If you wish to double  the mix, the times are the same.


JenniferAnne's picture
JenniferAnne 5 years 2 months ago

Worked perfectly - French patisserie quality! 5 stars!! Thank you!!

TMixPlus Team's picture
TMixPlus Team 5 years 2 months ago

Thank you so much Jennifer Anne. We're glad you enjoyed.

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