MADELEINE'S BASIC CREME ANGLAISE
To make a coffee-flavored Creme Anglaise, add 1 1/2 teaspoons, or more to taste, of best-quality instant-coffee powder to each cup of scalded milk before you begin making the custard in step 1. Note: This recipe has been adapted from "The New Making of a Cook," by Madeleine Kamman. Copyright 1997 by Madeleine Kamman. Reprinted by permission of William Morrow & Co.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan set over medium heat, scald milk.
- In another medium saucepan, mix together egg yolks, sugar, and a pinch of salt with a wooden spoon until well blended, being careful not to make the mixture foamy. (The egg yolks and sugar will now be mixed enough and will not curdle on contact with the scalded milk.)
- Stir the scalded milk into the egg-yolk mixture very slowly. A thin, white layer of foam will float to the surface of the uncooked custard.
- Place the saucepan over high heat. Using the wooden spoon, stir the custard in a "V-O" pattern: Start at 11 o'clock on the "face" of the saucepan, stir down to 6 o'clock, and return to 1 o'clock; then stir around the edges of the saucepan, beginning and ending at 12 o'clock. Continue stirring this way until the foam starts to lighten in color. The custard will become smoother and smoother; continue cooking until there is no more foam on the surface of the custard and only a few larger bubbles remain at the edges, about 4 minutes. At this point, an instant-read thermometer should read between 165 and 170 degrees. Remove the saucepan from the heat.
- Using a hand whisk, beat the custard as strongly as possible in order to cool it (this process will prevent the eggs from being poached). Continue beating until the thermometer registers 155 degrees and the custard evenly coats a spoon and leaves a clean mark when you run your finger through it.
- Prepare an ice bath: Fill a large bowl halfway with ice cubes; toss salt generously among the cubes, and add a bit of water.
- Add vanilla extract to the custard. Set a sieve over a large clean bowl, and pass the custard through the sieve.
- Place the bowl in the ice bath, and stir the custard until it has completely cooled. Lay a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.
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Moon chacky
[email protected]I'm not a big baker, but these madeleines were easy to make and turned out great. The crème anglaise was the perfect finishing touch.
Rabu Khan
[email protected]These madeleines are so good! I've made them several times now and they always turn out perfect. The crème anglaise is a must-have.
Waheed Khattak
[email protected]I made these madeleines for a party and they were a huge success! Everyone loved them. The crème anglaise was especially popular.
Jenna Wheeler
[email protected]The madeleines were delicious! The recipe was easy to follow and the results were impressive. The crème anglaise was a nice touch, adding a touch of sweetness to the madeleines.
Salam Beruti
[email protected]These madeleines were a hit! They were light and fluffy, with a delicate almond flavor. The crème anglaise was the perfect complement, adding a rich, creamy texture. I will definitely be making these again.