CRÈME ANGLAISE
The crème anglaise is the basis of egg cream pastry, it is unctuous preparation made from a mixture of milk, egg yolks, sugar and scented with vanilla, today we will see how prepare a real custard, the recipe is unbreakable provided you respect the process.
Preparation Style:
It is from the custard that are made many other kinds of base cream pastries such as pastry cream, cream muslin, diplomat cream, cream Chiboust, custard custard, cream caramel, small jars of vanilla cream, English butter cream, Bavarian cream, but also in ice cream.
The custard, when prepared in a traditional way, will serve above all to accompany pastries such as chocolate fondant, floating island, caramel rice, or other desserts and pastries such as pies and will be used as a sauce because it must to be fluid and not thick like a pastry cream.
The implementation is simple but as always rules are to apply because like all egg preparations, its use remains limited in time for reasons of hygiene. No need for great speech for the realization of the custard we go directly to our recipe, just for info before we talked about cooking with the tablecloth, ie with the spatula one drew a line and if the upper edge did not go down on the upper edge it is that the cooking was good, now we do not use this technique because of microbial contamination so we use either a cooking thermometer or if we are used to the eye we know when to stop cooking, something else I urge you to Chinese custard, because it will make it smooth and unctuous and remove any small pieces of eggs that have coagulated. And that’s where the term “English cooking” comes from, which means cooking with the tablecloth or at 83 ° C that you will find for example in creamy chocolate.
Ingredients
1 ltr – Full Fat Milk
200 gm – Caster sugar
200 gm – Egg Yolk (yellow)
1 Stem – Vanilla Pod (5g)
Method of preparation:
1, Bring to a boil with the vanilla pod and half of the sugar.
2, Blanch the yolks with the remaining sugar to slow down the direct coagulation.
3, Delay with some of the boiling milk this allows by moisturizing and mixing the yolks and sugar to promote the dissolution of the elements.
4, Stir well with the spatula. Porter, all at 83 ° C for 2 to 3 minutes to stop the proliferation of germs, no more and not above 84 ° C otherwise there will be a coagulation of egg yolks
5, Combine all in a bowl and cool it quickly to + 3 ° C.