Crème anglaise - Custard creamTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:349.2 kcal
Proteins:7.2 g
Fats:11.9 g
Carbohydrate:55.2 g
Fibers:0 g
Sugar:53.3 g
Cholesterol:550.4 mg
Sodium:234.8 mg
Calcium:103.3 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Classic version
1000
ml
warm milk
12
egg yolks
250
g
sugar
2
ml
salt
flavoring as desired: vanilla, lemon or orange zest, etc
METHOD
Use a bain-marie or double boiler, or a bowl that you can set over a saucepan of simmering water.
- put the eggs and the sugar into a bowl or the upper part of a double boiler; whisk until the mixture is light and forms a ribbon when you lift the whisk;
- bring the milk to the boiling point in a saucepan and simmer for about 1 minute with the chosen flavoring;
- gradually mix the milk into the egg mixture, whisking constantly; remove the mixture from the heat once it shows the first signs of simmering;
- reduce the heat; return the pan to the heat and cook gently until the sauce has thickened enough to coat the back of a spoon;
- strain if necessary.
CHEF'S NOTES
Crème anglaise, or custard cream, can be served hot or cold as an accompaniment to countless desserts.
