Crème Anglaise

Rositsa IvanovaRositsa Ivanova
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Crème Anglaise1 / 2
25/02/2022
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
6
"An enchanting cream that we fell in love from the first spoonful"

Ingredients

  • cream - 2 cups (500 ml) full fat
  • milk - 2 cups (500 ml)
  • sugar - 1 cup
  • eggs - 8 egg yolks from large eggs
  • vanilla - 1 pod
measures

How to cook

In a large pot, preferably in a water bath, pour the milk, cream and 1/2 cup sugar. Add the scrapings of the pod alongside the actual pod.

Boil the mixture over low heat, stirring constantly with a whisk for 10-15 minutes until hot. Turn off the heat and leave the pot on the stove.

Separately, beat the egg yolks with the remaining 1/2 cup sugar until it melts and the mixture turns into a pale cream. While stirring, add 1 cup of the cream mixture to the yolks in a thin trickle. Then pour in everything to the remaining cream. Put them on low heat and stir with a wooden spoon to thicken for about 8 minutes.

Strain the finished cream and distribute it into bowls. Leave the cream in the refrigerator for several hours before serving.

You can use it for a variety of desserts.

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