recipes/crèmeanglaise2.recipe.md

Crème Anglaise (2)

Recipe yields 1.55 litres

Ingredients

• 12 pieces egg yolks
• 250 grams sugar
• 1 litres milk
• 1 pieces vanilla pods, split

Directions

Put the egg yolks in a bowl with 85g of the sugar and beat with a whisk until the mixture forms a ribbon.

Combine the milk, vanilla pod and remaining sugar in a saucepan and bring to the boil. Pour the boiling milk onto the egg mixture, whisking continuously. Pour the mixture back into the pan, set over a low heat and cook, stirring continuously with a wooden spoon, until the mixture is thick enough to coat it.

Pass through a conical strainer and keep in a cool place until completely cold, stirring from time to time to prevent a skin from forming.

Meta

author: Roux Brothers on Patisserie

tags: Puddings and Desserts