Crème Anglaise

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Submitted by derMoerder

A pastry-kitchen standard, this has so many uses. My favorite is to just use as a base to ice cream! Use it as it is for vanilla, or just reduce the vanilla to just a tiny drop and steep whatever flavoring element you've got going on in the hot dairy before straining, reheating and combining with the egg yolks.


Ingredients (Yields 1 Quart)


Equipment


Procedure

01-milk-and-cream.jpg


02-blanchir.jpg


03-ice-bath.jpg


04-temper.jpg


05-creme-start.jpg 06-creme-end.jpg


07-nappant.jpg 08-strain-creme.jpg


All done! Put a pool of this on a plate around some spongecake, put it into your ice cream maker, or any number of desserts.

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