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Creme Anglaise


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Ingredients

1 litre(s)

creme anglaise

  • 250 grams full cream milk
  • 250 grams full fat cream
  • 6 egg yolks, or 100gms egg yolks
  • 100 grams white sugar
  • 2 teaspoon Vanilla Bean Paste
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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

     

     

     

     

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Accessories you need

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Tip

experiment... its soo good when this works but good cooks will tell you sometimes the age of eggs and freshness will make all the difference... its very yummy thick or thin

when chilled add  to frozen fruit for a magic fruity dream!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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