Crème Anglaise

Name: Crème Anglaise
Total time: 30 min
Yield: 8 servings
Ingredients: 1 cup whole milk; 1 cup heavy cream; 1 whole vanilla bean; 0.12 tsp table salt; 6 large egg yolks; ½ cup granulated sugar

👥 8 servings

⏱️ 30 minutes

🗣️ English (detected)

category: Custards & Puddings

counters: Bakery

aka: creme anglaise, vanilla custard sauce, English custard, pouring custard

pairs-with: bread-pudding, cherry-clafoutis

slack: unforgiving — past 82°C the yolks scramble and the sauce will not come back; straining hides the grain, nothing undoes it

step: strain, then chill over ice

#custard #cream #vanilla #sauce #stovetop

From: John Chen's Tabular Recipes

🥘 Ingredients

whole milk 1 cup
heavy cream 1 cup
vanilla bean 1 whole
table salt 0.12 tsp
egg yolks 6 large
granulated sugar ½ cup

🍳 Cookware

saucepan

1

Heat whole milk , heavy cream , vanilla bean , table salt in a saucepan until steaming.
2

Whisk egg yolks , granulated sugar to a pale ribbon.
3

Temper @&( timer with @&( timer .
4

Cook @&( timer over medium-low, stirring constantly, until it coats a spoon at 180°F (82°C).
5

Strain @&( timer into a bowl set in ice water and stir until cold.

Actions

📥 Download .cook File 🔗 View Original

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