Creme Anglaise
- Ready In:
- 36mins
- Ingredients:
- 5
- Yields:
-
1 1/2 cups
ingredients
- 5 large egg yolks
- 1 1⁄2 tablespoons brown sugar
- 1 pinch salt
- 13 ounces milk (1 1/2 c. tbl.)
- vanilla bean
directions
- Whisk together the yolks, sugar and salt until creamy.
- Set aside.
- Put the milk in a heavy bottomed pot.
- Cut the vanilla bean in half and add to the milk.
- Scald the milk.
- Take a wet towel and make it into a ring on your worksurface.
- Take a pan that your bowl will fit into and put 2 inches of water in the bottom and put it on the stove to heat to a boil.
- Place the bowl with the yolks in the ring you made with the towel- this will hold the bowl in place while you whisk in the milk.
- Slowly, slowly, ladle a little of the hot milk into the yolks, whisking constantly.
- Add a little at a time, continuing to whisk the yolks.
- As more and more of the milk is added, you can add more at a time.
- This is"tempering" the yolks, or bringing them to the same temperature as the cream.
- Do this to prevent the yolks from scrambling.
- If your yolks scramble- start over.
- So, slow and steady with the milk.
- Once all of the milk is added, put the bowl on top of the pan with the boiling water and stir with a wooden spoon constantly until the custard starts to thicken and coats the back of the spoon.
- DO NOT let it boil!
- Take the custard off the heat immediately and cool in an ice bath.
- Strain through a fine mesh strainer and refrigerate until ready to use.
- It will keep for about a week in the refrigerator.
- Variations: Chocolate Creme Anglais- mix 1/4 cup warm chocolate sauce into the cooled sauce.
- Cinnamon Creme Anglais- add 1/4 teaspoons ground cinnamon and 1/2 stick of cinnamon to the milk before scalding.
- Rum Creme Anglais- add 1 1/2 teaspoons dark rum to the cooled sauce.
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RECIPE SUBMITTED BY
P48422
United States