Ingredientes para Creme Anglaise
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Cómo preparar Creme Anglaise
- In a 3-quart saucepan over medium heat, combine 2 cups whole milk and ¾ cup granulated sugar. Stir frequently until the mixture begins to bubble gently around the edges, about 10-12 minutes.
- Remove the saucepan from the heat.
- In a separate bowl, whisk together 4 large egg yolks. Temper the yolks by slowly whisking in about ½ cup of the warm milk mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Whisk constantly over medium-low heat until the custard thickens enough to coat the back of a spatula smoothly and evenly. This should take about 10-14 minutes. Do not let it boil!
- Remove from heat immediately. Pour the custard through a fine-mesh sieve into a bowl to remove any lumps.
- Place the bowl in a larger container filled with ice water. Stir frequently until the custard is completely cool.
- Stir in 1 teaspoon of pure vanilla extract.
- Cover and refrigerate for at least 2 hours before serving. Enjoy chilled or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
180g
Fat
58g
Carbs
20g
