Today we bring you this recipe of Creme Anglaise, It is just a fancy term for home made custard. There are a few different ways of preparing this and some can be quite intimidating. This is Gordon Ramsay’s recipe and I’ve made it a few times and it always turns out well and oh so delicious!
- 250 ml milk
- 250 ml thickened cream (35% milk fat)
- 100 g caster sugar (see Note)
- 100 g egg yolk (about 5)
Makes 650 ml
- Combine the milk and cream in a saucepan and bring to a simmer.
- In a large bowl, whisk the sugar into the egg yolk until pale and thick. Egg yolks "burn" if left in contact with sugar. The burning causes little nodules that are impossible to get rid of and will spoil the result, so don’t be tempted to add the sugar to the yolk until the milk mixture is hot and ready to go. And make sure you whisk them together immediately.
- Pour one-third of the hot milk mixture into the egg yolk mixture, whisking constantly. This "tempers" or stabilises the egg yolk. If you add all the hot liquid at once, the yolks could "shock" and curdle.
- Pour the egg yolk mixture back into the pan and place over medium heat. Stir constantly but gently and slowly with a wooden spoon, using a figure-eight movement until the mixture begins to thicken and the bubbles disappear.
- The crème anglaise is ready when, if you lift the wooden spoon from the mixture and draw a line with your finger across the back of it, the line remains distinct without liquid running into it for several seconds. If you are unsure, use a thermometer and when the temperature reaches 80ºC, it’s ready.
- Pour the crème anglaise into a bowl and place it over a larger bowl half-filled with iced water to arrest the cooking. You will notice a slightly "scrambled" appearance on the base of the pan. This indicates the crème anglaise is cooked properly. Stir the anglaise regularly as it cools.
Once cooled, strain through a sieve. It is ready to serve or use as directed in the recipe.
You can store the crème anglaise in the fridge for several days.
- Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
- We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
- All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
PS: More details of Creme Anglaise recipe , please visit Recipe Source: http://www.sbs.com.au/food/recipes/creme-anglaise