vanilla crème anglaise

Sunday Tasmanian - Tassie Living - - TASTE -

½ cups ( 375ml) sin­gle ( pour­ing) cream

1 vanilla bean, split and seeds scraped

4 egg yolks

¹⁄³ cup ( 75g) caster su­gar Place the cream, vanilla bean and seeds in a small saucepan over medium heat, stir­ring, un­til the mix­ture just comes to the boil. Re­move from the heat. Place the egg yolks and su­gar in a bowl and whisk to com­bine. Slowly pour the cream mix­ture over the egg mix­ture, whisk­ing con­stantly. Re­turn mix­ture to the saucepan over medium heat and cook, stir­ring con­stantly, for 3– 4 min­utes or un­til the mix­ture has thick­ened and coats the back of the spoon+. Strain into a bowl, dis­card­ing the vanilla bean, and serve warm or cold. Makes 1 ¾ cups. + To test if your anglaise is the per­fect, vel­vety con­sis­tency, run your fin­ger along the back of the spoon – the line should stay vis­i­ble.

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