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Italian
The Creme Anglaise is one of the basic pastry creams. A velvety cream used above all for the famous sponge cake and custard.
What is Creme Anglaise
Although called Creme Anglaise, it’s more of a sauce than a cream, it’s much more liquid than a custard and above all it’s a flourless cream, given that the recipe doesn’t require the use of starchy foods of any kind to thicken it. Used as a hot cream to accompany dry desserts such as cakes and biscuits or just as an ingredient to make other desserts, I have used it for example to accompany the Orange Bundt Cake With Gingerbread Spices.
How To Make Creme Anglaise
The creme anglaise recipe, has an essentially and easy preparation, but since there is no flour, the only thickener is the egg, so you will have to pay attention to the cooking. Once you have weighed the ingredients, heat the milk with the vanilla for a vanilla custard, or with the lemon peel for a lemon custard.
The cooking of the crème anglaise takes place between 80 / 85°C, but normally when it reaches 82°C it is considered cooked. Once the cooking temperature has been reached, turn off the heat and filter the cream through a fine-mesh strainer in a clean container. The temperature of the cream should be reduced to prevent it from continuing to cook. Since there is hardly a blast chiller available at home, prepare a bowl with water and ice in which to place the container with the cream until it reaches 20 °C. Once it reaches 20°C, cover it with cling film in contact with the cream and transfer it to the fridge so that it reaches 4°C.
The English cream can be kept for a maximum of 5 days in the fridge.
Creme Anglaise Basic Pastry Preparation
Attrezzature
- 1 Casserole
- 1 Spatula
- 1 Pastry Whisk
- 1 Strainer
- 1 Cooking Thermometer
Ingredienti
- 500 g Milk
- 250 g Caster Sugar
- 250 g Yolks
- ½ Vanilla Beans
Preparazione
- Pour the sugar into a bowl and remove the seeds from the vanilla bean and add the seeds to the sugar.250 g Caster Sugar, ½ Vanilla Beans
- Put the milk to heat in a saucepan with the vanilla bean.500 g Milk
- Add the egg yolks to the sugar and mix immediately. Once the milk is very hot, but not boiling, pour it over the egg yolk and sugar mixture a little at a time, mixing well before adding it again.250 g Yolks
- Once all the milk has been added, pour the mixture into a saucepan and cook over medium heat, stirring constantly with a spatula.It's very important to mix the creme anglaise during the entire cooking phase, taking care to pass the spatula over the bottom and sides of the pot, so that the cream doesn't stick at all.
- The cream will be cooked between 80 °C and 85 °C, 82 °C is the ideal temperature.
- After cooking, transfer the cream by filtering it through a fine-mesh strainer into a clean container.
- Place the container in a boule of water and ice and mix the cream continuously until it reaches 20 °C.
- Once it reaches 20 °C, transfer it to the refrigerator, with the film in contact, until it reaches 4 °C.
Note
Nutrienti
Le informazioni nutrizionali sono una stima fornita da un calcolatore nutrizionale online. Non devono essere considerate un sostituto del consiglio di un nutrizionista professionista.