Creme Anglaise

Creme Anglaise. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges. Gradually whisk hot milk mixture into yolk mixture.

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Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally. J'ai voulu tester la recette de crème anglaise de Cyril Lignac qu'il a utilisé pour réaliser ses œufs en neige à la casserole pour l'émission Tous en Cuisine. Stir until combined and bring to a boil over medium-high heat.

Beat in remaining ¼ cup milk.

This smooth vanilla sauce brightens up many a French dessert, and since it's quick and easy to make, it'd be a great addition to your dessert-recipe arsenal.

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Amenez à ébullition à feu moyen. Remove pod, return pan to medium heat and, whisking. Meanwhile, fill a large bowl with ice and set aside a separate bowl for your finished custard.

Judul: Creme Anglaise
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Nestor Kraatz

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