23 lines
809 B
Markdown
23 lines
809 B
Markdown
# Crème Anglaise (2)
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Recipe yields 1.55 litres
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### Ingredients
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* 12 pieces egg yolks
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* 250 grams sugar
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* 1 litres milk
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* 1 pieces vanilla pods, split
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### Directions
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Put the egg yolks in a bowl with 85g of the sugar and beat with a whisk until the mixture forms a ribbon.
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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.
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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.
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### Meta
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author: Roux Brothers on Patisserie
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tags: Puddings and Desserts
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