Carrot Cake
Dorie Greenspan
8498 ratings with an average rating of 5 out of 5 stars
8,498
1 hour 30 minutes, plus at least 15 minutes' refrigeration
Créme Anglaise
- Total Time
- 10 minutes plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 2½ cups
- 1cup whole milk
- 1cup heavy cream
- 2plump, moist vanilla beans, split lengthwise, pulp scraped out
- 6large egg yolks
- ½cup sugar
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
214 calories; 15 grams fat; 9 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 4 grams protein; 31 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
- Step 2
Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
- Step 3
Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
- Step 4
Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.
Private Notes
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Cooking Notes
William Larson
I made this using 4 tsp. vanilla extract in place of the vanilla beans. The sauce thickens a little more upon overnight refrigeration.
Genny
March 18, 2918. Added a Tbsp bourbon right before serving
Edward in Paris
I halved this recipe and it worked perfectly.
Nancy Miles
Yikes! I think I have to call this my first ever “fail” with a NYT recipe. Followed it carefully but found at 150 degrees the wooden spoon test was already looking good. Kept going to try to get it to 180 and it curdled. Checked other trusted sites and it looks like no one suggests getting it to that temp. Should have trusted my gut on this. All other sites say do not allow it to boil.
D Reynaldo
To those are questioning the change of temperature from 180 to 182: since you’re heating the cream in a heavy bottom sauce pan, it will continue to increase in temperature after it is removed from the burner. This is because the hotter sauce pan will continue to conduct heat into the cooler cream.
Amy
Do not make this recipe for the first time while talking to Christmas Eve guests! Sadly, I had to throw the first batch out after heating too high and curdling the eggs. Such a waste of precious ingredients. I didn't have vanilla beans so added approx. 1/2 tsp. vanilla extract at the end.
Kim
For the future, a stick blender will smooth it right back out.
Alexis
Yes this failed for me too. Curdled. And think a bit sweet for me.
fmm
Excellent. Worked perfectly but too sweet.
Nadine
I grow up eating Creme anglaise in France. It is one of my mother favorite dessert. It is generally accompanied by a Walnut cake in the SW France. My mother like to had some expresso cafe to the cream it is a nice touch. Also we serve the creme with floating islands and caramel. We beat the egg whites until stiff and cook them in sugar milk then lay them like islands on the cream and after we add some fresh caramel. I will just put less sugar for my taste.
Don Whittemore
Makes as directed and consistently comes out perfect. I use super fine sugar (caster); it dissolves faster and makes for a smoother texture.
linda
Turned out well, except a little too sweet for me - so in future would cut back on the sugar just a little
David M Woollatt
We added the grated rind of one orange to complement our dessert. Excellent! We cooked it to 180 degrees Fahrenheit before pulling it off the stove. My wife would have liked it to be a little thicker but I think it was on par with other Creme Anglaise that I have had.
Mark
Very good recipe. If you're using vanilla extract, don't add it until the end of step 3. Just heat the milk/cream to 160 and temper the eggs and then continue with the recipe by adding the tempered mix to the pan and heat till 180. Stirring constantly is important and if you have a flat whisk that can get the edges of the pan, that helps. Lastly, you really need an accurate thermometer and a fine strainer. If you mess it up, a Vitamix may fix it.
LC
Followed exactly and it came out great.
Brynn
This recipe worked well. I didn’t have a thermometer, so I eyeballed it and it was fine. My only complaint is that it is way too sweet! I will try with half the sugar next time.
RB
I think that this recipe is unnecessarily complicated. I have been successfully making creme anglaise with roughly the same proportions of ingredients, but I just combine everything together in a saucepan in the beginning and just bring the mixture, while stirring constantly, to 180 degrees. I measure with a digital thermometer. If it gets too hot and the eggs curdle, no fear! Just push everything through a strainer, and it will be fine.
Alexandria
Add a pinch of salt to brighten the vanilla flavor
Kati: would anyone help me cheat on this recipe?
Boil milk with a little (?) cornstarch, and rely on fewer yolks for the thickening. Should manage the arterial onslaught while securing traditional flavor. Am I dreaming?
Emma
Would recommend substituting milk for cream instead of adding cornstarch.
D Reynaldo
To those are questioning the change of temperature from 180 to 182: since you’re heating the cream in a heavy bottom sauce pan, it will continue to increase in temperature after it is removed from the burner. This is because the hotter sauce pan will continue to conduct heat into the cooler cream.
Santoku1
Love this recipe!!! Takes the stress out of making a vanilla creme. Easy to read and execute. Substituted vanilla 1 tsp of vanilla paste. Deliscious!!
Wayne Bryant
OK, there's just one thing I need to know. How does the creme temperature go from 180 to 182 after being taken off the heat and resting for several minutes? I think Newton would be stupified.
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