Basic anglaise

Basic anglaise

By
From
Nuovo Mondo
Makes
300
Photographer
Alan Benson

Ingredients

Quantity Ingredient
140ml full-cream milk
140ml pouring cream
1 vanilla bean, split lengthwise and seeds scraped
3 free-range egg yolks
80g caster sugar

Method

  1. Place the milk, cream, and vanilla bean and seeds in a saucepan over high heat.
  2. Meanwhile, place the egg yolks and sugar in a bowl and whisk until combined and pale. When the milk mixture reaches boiling point, pour it over the eggs, whisking constantly. Return the mixture to a clean pan and reduce the heat to low. Stir with a wooden spoon until the mixture thickens slightly and is cooked – it needs to reach 80°C – check using a kitchen thermometer, if you don’t have a thermometer you can tell it is cooked when it coats the back of a wooden spoon and there is no detectable taste of raw egg.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
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