Creme Anglaise
Creme anglaise is a fundamental baking technique and used for many desserts and treats. Master the art of baking foundations and learn how to make creme anglaise like a pro!
Equipment
- Ice Bath
- Thermometer
Ingredients
- 310 g Heavy cream
- 310 g Whole milk
- 1 ea Vanilla bean
- ¼ tsp Kosher salt
- 100 g Granulated sugar
- 6 ea Egg yolks
Instructions
- Prepare your ice bath in a large bowl filled halfway with equal parts ice and water. Place a smaller bowl inside with a strainer sitting on top.
- Combine the dairy, scraped out vanilla bean seeds plus pod, salt, and half the sugar in a pot. Combine in a bowl the eggs yolks with the other half of the sugar.
- Bring the dairy to a boil and remove from heat. Whisk a small amount of the boiling milk into the egg yolks and return everything to the pot.
- Cook on medium-low while stirring constantly with a spatula scraping the bottom, corners, and sides. Cook until nappe or until 180℉.
- Immediately remove from heat and pour through the strainer into your ice bath. Stir right away then occasionally until it cools down.
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