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🥚 Crème Anglaise
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| :fork_and_knife_with_plate: Serves | ⏲️ Total Time |
|---|---|
| 6 | 4 minutes |
🧂 Ingredients
- :glass_of_milk: 200 ml whole milk
- 🍦 100 ml heavy cream
- 🍦 0.25 tsp vanilla paste
- 🥚 3 large egg yolks
- 🍬 40 g granulated sugar
:cooking: Cookware
- 1 small pan
- 1 medium bowl
- 1 heavy-based pan
- 1 spoon
- 1 clingfilm
- 1 sieve
📝 Instructions
Step 1
Pour the whole milk and heavy cream into a small pan over a low heat. Add the vanilla paste and bring slowly to a simmer.
Step 2
In a medium bowl, whisk the egg yolks and granulated sugar together until pale to blanch it and get some type of a paste. Pour some the warm milk through a sieve into the mixture, whisking gently and continuously. Pour the rest of the milk into the mixture and whisk. Sieve into a clean, heavy-based pan and cook over a very low heat.
Step 3
Simmer the mixture gently for 3 to 4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. When cooked, the temperature should get to 80°C (176°F). Or once the foam starts to disappear from the top of the mixture.
Step 4
Remove from the heat, put through a sieve and then into a clean bowl and cover the surface with clingfilm to prevent a skin forming, then leave to cool.