Since my first attempt at this recipe was for a Valentine’s Day idea posted on Barefoot Kitchen Witch, naturally I tried to follow the creme anglaise recipe posted on that site. But, because I have a problem actually following instructions, I of course made some adjustments.
First off, please note that I was making dessert for approximately 25 people, so this recipe may seem rather huge.
The Main Cast:
– 10 egg yolks,
– 2/3 cup sugar
– 9 oz whole milk
-9 oz cream
– 2 pinches of salt
– vanilla to taste
– 1 pot
– at least 2 whisks
– 2 medium bowls
– 1 large bowl full of ice water
1. Start by whisking together the egg yolks and half the sugar together in a bowl
2. Combine the cream, milk, salt, and remaining sugar in the pot and scald.
3. Whisk small amounts of the hot milk mix into the egg yolks, until about half of the liquid has been mixed into the eggs. (It is important to go slowly here to avoid cooking the eggs – I actually managed this step correctly but screwed up some of the next ones and ended up with cooked egg in my final product…)
4. Pour the eggs into the remaining milk and heat over the stove to 175 while whisking CONTINUOUSLY.
Actually, I’d recommend only heating to 170 or so. At that point, the temperature will keep rising even when removed from the stove top. The problem with heating all the way to 175 is that it is very easy to make it to 180 after removing the mixture from the heat source which completely cooks the eggs (what I did).
(The left over cooked stuff remaining in the pot)
5. Pour the mix into your remaining clean bowl, and place in the ice bath. Whisk using a whisk that has not touched raw egg.
6. Once the mixture is cool, whisk in the vanilla.
7. You may need to strain the final product to remove pieces of cooked egg. This is more for aesthetics than flavor – I tried some of the cooked egg that was left in the bottom of my pot and it actually tasted pretty good. It reminded me of a Bangladeshi curdled pudding dessert that I made in high school. Though that particular dish was flavored using bay leaves, this one has the same sort of addictive quality (found only in things that shouldn’t logically taste good but do just the same).
And there you have it ladies and gentlemen. The cast and crew thank you for attending this production of creme anglaise.