http://cuisine.journaldesfemmes.com/recette/322949-creme-anglaise-facile
http://www.taste.com.au/recipes/traditional-vanilla-custard/0441faec-b569-4b1d-87d3-782d73fc52d4
1 - I have never successfully made crème anglaise. It has always looked like finely scrambled eggs in sweet cream. In the new year, I will master this recipe, @*#$%&!
2 - @*#$%&! I buggered up again! Sweet scrambled eggs. @*#$%&! I think my mistake is that I expect it to become much thicker than it actually can be, so I cook it too long. It should come out as whipping cream, not as a thick custard.
3 - I finally did it! It is relatively simple, and it's just a matter of erring on the side of caution.
4 - Did it again! And actually 10-20 minutes is too long, so I will change that to "can take up to 10 minutes" or something. It was just on the verge of starting to curdle and it was 8 minutes on Low, but I recognize, especially on this stove, that every stove and every element is different.
1 1/2 cups milk
1/2 cup cream
1 Tbsp vanilla
4 egg yolks
1/3 cups sugar
1 1/2 cups milk
1/2 cup cream
1 Tbsp vanilla
4 egg yolks
1/3 cups sugar
- In a small saucepan, heat the milk, cream and vanilla over medium-high heat until just boiling, stirring constantly. Turn off the heat and set aside.
- In a bowl, whisk together the yolk and sugar until the yolk turns a pale yellow.
- Very slowly whisk the flavored dairy into the egg mixture. Do this slowly, to gradually increase the temperature of the egg and avoid making scrambled eggs with the hot liquid.
- Stir constantly over medium heat with a wooden spoon. Avoid boiling at all cost! In about 10-20 minutes, depending on your heat setting, the crème will thicken to a heavy cream and like whipping cream will leave a coating on the back of spoon.
- Pour the finished liquid right away through a fine mesh.
- Allow it to cool completely before serving. The cooled product will thicken even more.
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