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How to make crème anglaise


How to make crème anglaise


forma
DIFFICULTY
Easy

Crème anglaise can served alone as a dessert or used to prepare cakes, cookies or even cream flavored gelato.




Ingredients for 4 people


1 ½ cups milk
4 egg yolks
½ cup sugar
½ cup cream
1 vanilla bean
lemon peel


Preparation

1
Heat the milk and cream in a saucepan on the stove.

2
Halve the vanilla pod and use the sharp blade of a knife to scrape out the seeds.

3
Add both the seeds and the pod to the saucepan, as well as the yellow part of the lemon peel.

4
Be careful not to boil the milk. Separately, in a bowl, beat the egg yolks with the sugar for 3 or 4 minutes.

5
Once the mixture in the saucepan it is hot and well mixed, gradually begin to incorporate the egg and sugar mixture while continuing to whisk constantly.

6
Cook over low heat or pour the pan contents into a bowl and cook in a bain marie, stirring constantly.

7
Cook until the cream forms ribbons when you dip a spatula into it. If you have a food thermometer, check to make sure that you have brought the cream up to 181°F (83°C).

8
Be careful not to let the cream boil or it may form lumps. Once ready, pass the cream through a sieve to remove any lumps, then transfer to a bowl and immediately dip it in a pot full of ice to cool.

9
If you want you can thicken the cream further, add one teaspoon of cornstarch and mix thoroughly, but remember that once in a refrigerator, the cream will thicken further on its own.

10
Once the cream has reached your desired consistency, keep it in the refrigerator for up to 2 or 3 days.


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