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Crème Anglaise is a sauce that’s used widely in pastry so it’s essential to get it right. The key to cooking crème anglaise is to get the consistency right and I’ve explained this in detail in the video.
As mentioned in the video the recipe itself varies massively depending on where it’s used. So pls focus on the technique rather than the recipe written below.
▶Crème anglaise◀
Milk 250g
Egg yolk 60g
Sugar 75g
Vanilla Pod/Bean 0.5g
① Add milk, half the sugar and vanilla seeds (scrape the vanilla seeds) to a saucepan and infuse the vanilla.
② Meanwhile add rest of the sugar to the egg yolk and whisk.
③ Once step 1 is completely infused and the temp is brought down to 60℃, add it gradually to step 2 (tempering)
④ Add step 3 back to the saucepan and raise the temp to 82~84℃
How to store: Store in fridge up to 2 days.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix
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#cremeanglaise #custard #sugarlane #조한빛 #슈가레인
17 авг 2021
