Equipment
Ingredients
Custard Base
- 700 ml milk
- 80 g sugar
- 20 g flour
- 5 egg yolk
- 30 ml marsala wine
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 142 kcal
- Protein
- 5 g
- Carbohydrates
- 17 g
- Fat
- 6 g
- Fiber
- 0 g
- Sugar
- 15 g
- Sodium
- 47 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 130 mg
- Potassium
- 134 mg
- Calcium
- 114 mg
- Iron
- 0.5 mg
- Magnesium
- 10 mg
- Phosphorus
- 120 mg
- Zinc
- 0.6 mg
- Vitamin A
- 83 mcg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.22 mg
- Niacin
- 0.2 mg
- Folate
- 25 mcg
- Water
- 83 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pour the milk into the top of a double boiler and heat it over simmering water until hot to the touch.
In a separate mixing bowl, whisk together the sugar and flour until combined.
Add the egg yolks to the sugar mixture and whisk until the mixture is smooth and well blended.
Slowly pour the heated milk into the egg mixture in a steady stream, whisking constantly to prevent the eggs from curdling.
Return the combined mixture to the double boiler. Cook over simmering water, whisking constantly, until the sauce thickens and reaches 82°C (180°F).
Remove the pan from the heat and immediately place the bottom of the pan into a bowl of ice water to stop the cooking process.
Pass the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Stir the Marsala wine into the strained custard.
Place the custard in the refrigerator and chill thoroughly before serving.
Chef's Notes
- For an even richer flavor, consider using half-and-half or a combination of milk and heavy cream instead of just milk.
- Ensure your double boiler setup is stable and the water below is at a gentle simmer, not a rolling boil, to prevent scorching the custard.
- Don't rush the tempering process (Step 4). Adding the hot milk too quickly can cause the egg yolks to scramble, resulting in a lumpy sauce.
- The final consistency should be that of a thin pouring cream. If it's too thick, whisk in a tablespoon or two of cold milk. If too thin, continue cooking gently for a few more minutes, whisking constantly.
Storage
Refrigerator: 3 days — Store in an airtight container with plastic wrap pressed against the surface to prevent skin formation.
Reheating: Serve chilled or gently warm over a double boiler. Do not boil.
Troubleshooting
Custard is lumpy or has bits of cooked egg
Cause: The milk was added too quickly or the heat was too high during the final cooking stage.
Fix: Strain the mixture through a fine-mesh sieve twice; if it still tastes 'eggy', it cannot be fixed.
Prevention: Whisk constantly and ensure the water in the double boiler is simmering, not boiling rapidly.
Cultural Context
Crème à l'Anglaise, literally 'English cream,' is a classic French dessert sauce. While its origins are debated, it's a fundamental component in patisserie, often served with fruit, cakes, or other pastries. The addition of Marsala wine, a fortified wine from Sicily, adds a sophisticated depth and nutty aroma, reflecting a European influence on classic French techniques.
