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Crème Anglaise (09.21.12)

Crème Anglaise (09.21.12)
Posted at 12:15 PM, Sep 21, 2012
and last updated 2012-09-21 14:15:33-04

by Chef Ryan Murray, La Caille

  • 2 Cups        Whole Milk
  • 2 Cups        Heavy Cream
  • 8 Each        Egg Yolks
  • 8 Ounces    Sugar
  • ½ Each        Vanilla Bean

Prep
Mix and heat milk, cream, vanilla bean, and half of the sugar, as this heats mix the other half of the sugar with the egg yolks until the mix go’s from a bright yellow to a pale yellow. When the cream starts to simmer turn down the heat and ladle to hot cream and mix in to the yolk mixture until it is hot, this is called tempering the yolks, then add the tempered yolks in to the cream. Now you must stir with a wooden spoon without stopping until the mix cotes the back of the spoon, then pour the sauce in to a bowl that is on top of an ice bath to cool.       
This is a ratio recipe 1,8,8, That’s 1 quart milk/cream mix, 8 each egg yolks, 8 ounces sugar, that make it very easy to remember 1,8,8, this will turn out very time. With this mix you can add any flavor you would like, once it is cooled you can turn is in to ice cream of any flavor you would like.