Fine Crème Anglaise
- Total time
- 55 min
- servings
- 6 servings
- Dish type
- Basic recipe
Auto-translated · View original
Prep
10 min
Cook
45 min
Total time
55 min
Ingredients
Ingredients
- 1 l 1 l milk
- 6 6 egg yolks
- 1 gousse 1 vanilla pod
- 100 g 100 g sugar
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 1 component (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Split the vanilla pod along its entire length. Scrape out the seeds and add them to the milk along with the two pod halves. Bring the milk to a boil.
- 2
Meanwhile, beat the egg yolks and sugar until pale in a large bowl. Slowly pour in the boiling milk. Lightly whisk the mixture. A light white foam forms on the surface.
- 3
Pour the mixture into a clean saucepan. Place a pan half-filled with water between the heat source and the saucepan. Cook the custard over very low heat. The pan of water prevents the custard from curdling. Stir the custard from time to time with a wooden spatula. Stop cooking when the white foam has disappeared or when the custard coats the spoon.
- 4
Pour the custard into a dish. Let it cool well, uncovered, before refrigerating. This prevents water vapor from condensing on the surface.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!