THERMOMIX ® RECIPE

1 Creme Anglaise

Recipe's preparation

to make creme anglaise

1. grind sugar to powdered sugar, put sugar in TM bowl and grind 15 secs speed 9 set aside.

   place milk and cream into TM bowl and heat to  4 mins 90 degs speed 3.. ie  til reachs temperature for couple of mins.

   set milk mixture aside in Thermoserver to keep warm .

   meanwhile place egg yolks, sugar and vanilla paste in TM bowl with butterfly and whisk 1 minute speed 4 til thick and moussy

   while whisking at speed 3 slowly pour warm milk mixure though hole in lid then cook 7-8 mins 80 deg speed 3 with butterfly .   IN LAST FEW MINUTES TAKE TEMPERATURE TO 90 DEGS FOR A FEW SECONDS THEN BACK TO 80 DEGREES  A FEW TIMES... IT HELPS IT THICKEN 

   the consistency should be like pouring cream. to check dip wooden spoon into mix and turn back of spoon towards you, with finger wipe across the bottom half to remove custard.. it should take a moment to form drips... see the picture . 

   if it runs immediatley heat for a bit longer between 80 and 90 degrees.

   serve warm on puddings or by itself or chill overnight and churn in icecream maker for delicious vanilla icecream