Crème Anglaise

From Cookipedia

Revision as of 17:10, 23 August 2017 by Chef (talk | contribs)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)


Crème Anglaise
Crème Anglaise
Crème Anglaise
Servings:Serves 4
Calories per serving:95
Ready in:13 minutes
Prep. time:5 minutes
Cook time:8 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:12th April 2013


Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

Method

  1. Combine the egg yolks and sugar in a stainless-steel bowl.
  2. Whip until thick and light.
  3. Scald the milk in a boiling-water bath or over direct heat.
  4. Very gradually pour the scalded milk into the egg yolk mixture while stirring constantly with the whip.
  5. Set the bowl over simmering water.
  6. Heat it slowly, stirring constantly, until it thickens enough to coat the back of a spoon (or until it reaches 185°F/85°C).
  7. Immediately remove the bowl from the heat and set it in a pan of cool water.
  8. Stir in the vanilla.
  9. Stir the sauce occasionally as it cools, to avoid it forming a skin.

Serving suggestions

This is similar to the custard used in pastries but is much lighter and less dense. It has many uses: use it to decorate dishes and also a basis for ice creams and mousses. If you wish to serve it hot, do not place the bowl in cool water and serve immediately

Variations

It can be made with different flavours by adding chocolate, caramel, coffee etc to the milk.

Chef's Notes

To save stirring the sauce for ages, just cover it with cling-film to prevent skin formation.

See also

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user, I think you'll find this feature useful.


Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.