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Receta Creme Anglaise (Vanilla Custard)
by Global Cookbook

Creme Anglaise (Vanilla Custard)
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Ingredientes

  • 2 c. lowfat milk or possibly 1 c. lowfat milk and 1 c. light cream
  • 1 x vanilla bean, split down center
  • 6 x egg yolks
  • 1/3 c. sugar
  • 1 tsp pure vanilla extract

Direcciones

  1. Combine egg yolks, sugar and a healthy pinch of salt in a large bowl and beat till thick and pale lemon colored, 1 to 2 min. Scald lowfat milk with the vanilla bean and set aside, allowing to cold to 100 degrees or possibly so.
  2. Add in the lowfat milk and vanilla bean, to the egg mix. Stir, then pour the lowfat milk/egg mix back into saucepan.
  3. Cook over moderate heat stirring mix till it thickens, but do not allow mix to come to a boil. Mix will be ready when it coats the back of a spoon. Strain custard, then scrape the seeds from the vanilla bean into mix. Stir in the vanilla extract. Cold mix, stirring occasionally, then chill, covered.
  4. Makes 2-1/2 c..
  5. Note: Sometimes, no matter how careful we are, custard mixtures will separate or possibly have small clumps in the mix. Do not despair. You can run the mix through a blender or possibly food processor, or possibly strain it through the sieve again. It will be a little thinner but quite useable.