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Today we have a recipe for Vanilla Anglaise Custard, which will be prepared by Ekaterina Yablonskaya. I know you’ve been waiting for it! This is already the third part of a big recipe for an incredibly delicious cake. Not much is left! Just two more parts, and our cake will be ready! But for now, Ekaterina will prepare the vanilla Anglaise custard.
Custard is one of the first dishes taught in culinary schools. It serves as the base for a huge number of desserts. Yes, it’s not just for éclairs, as some might think. In various consistencies and with the addition of different ingredients, it appears in many dishes. For example, if you add whipped cream to custard, you’ll get the softest mousse. If you add whipped egg whites, it becomes a soufflé. You can even use it to make zabaglione, a delicate Italian dessert. And just eating it, scooping with a spoon or, as we did as kids, licking it off the whisk, is already incredibly delicious!
Admit it, when you were a child, did your mom or grandmother let you lick the whisk or spoon after making the custard? 🙂 That was probably the most exciting part of the cooking process. Personally, I was ready to stay a bit longer with my friends just for that!
Ingredients:
