CRéME ANGLAISE
Provided by Dorie Greenspan
Categories sauces and gravies, dessert
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 5
Steps:
- Bring milk, cream and vanilla bean pulp and pod to a boil. Cover pan, turn off heat and let rest for at least 10 minutes or for up to 1 hour.
- Fill a large bowl with ice cubes, and set aside a smaller bowl that can hold finished cream.
- Whisk yolks and sugar together in a heavy-bottomed saucepan. Whisking constantly, drizzle in one-quarter of the hot liquid. When yolks are warm, add the rest of the liquid in a steadier stream. Remove pod, return pan to medium heat and, whisking vigorously, cook cream until it thickens slightly, lightens in color and reaches 180 degrees. Alternatively, you can coat a wooden spoon with cream, then draw your finger across it; if cream doesn't run into the track you have created, it's done.
- Immediately remove pan from heat, and allow cream to rest for a few minutes until it reaches 182 degrees. Strain cream into the small bowl, set bowl into ice bath, add cold water and, stirring frequently, cool completely. Cover cream and chill, if possible for 24 hours.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 15 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 31 milligrams, Sugar 15 grams
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Nanu Gurung
[email protected]This is the best crème anglaise recipe I've ever tried. It's so easy to make and it always turns out perfect. I love using it in my desserts.
Bella Harvard
[email protected]I've been making this crème anglaise for years and it's always a hit with my family and friends. It's so easy to make and it always turns out perfect.
Farhan Mughal
[email protected]This crème anglaise is delicious! I love the rich, creamy flavor and the smooth texture. It's perfect for topping off a variety of desserts.
Nasar Haris
[email protected]I'm a professional chef and I've been making crème anglaise for years. This recipe is one of the best I've ever tried. It's simple to make and the results are always perfect.
bobbers1 1
[email protected]This is a great recipe for a classic crème anglaise. It's easy to make and always turns out delicious. I've used it in a variety of desserts, and it's always a hit.
Huzaifa Shaikh
[email protected]I've made this crème anglaise several times and it's always turned out great. It's the perfect consistency and flavor. I love using it as a filling for cakes and pastries.
ishaq gujjar92
[email protected]This recipe is a bit too sweet for my taste. I would recommend reducing the amount of sugar by half.
BEGETAFIKIR WALLE
[email protected]I made this crème anglaise for the first time last week and it was a disaster! It curdled and I had to throw it out. I'm not sure what I did wrong, but I'm not going to try it again.
Mary Nalubowa
[email protected]This is my go-to recipe for crème anglaise. It's always smooth and creamy, and the flavor is perfect. I've used it in a variety of desserts, and it's always a hit.
GOHAR FF
[email protected]I'm not much of a baker, but this recipe was easy to follow and the crème anglaise turned out great. I served it with fresh berries and it was a delicious and elegant dessert.
fahad Ahmad
[email protected]Made this for a dinner party and it was a hit! Everyone raved about how delicious it was. I will definitely be making it again.
Ahmed Eljemaily
[email protected]Followed the recipe exactly and it turned out perfectly. I used it as a filling for éclairs and my family loved them.
Bev Gutknecht
[email protected]This crème anglaise was a delightful success! The texture was smooth and velvety, and the flavor was rich and creamy with a delicate vanilla aroma. It was the perfect accompaniment to my dessert, and I will definitely be making it again.