Crème À L’anglaise
not as classic vanilla sauce per se, but mostly as a basic pastry cream or as a base for various ice creams
Ingrediënten
- 6 Egg yolks
- 7 tbsp 100g Granulated sugar
- 2 cups 500 ml Milk
- ½ Vanilla bean
Instructies
- Slowly mix the egg yolk and sugar until the sugar has dissolved.
- Boil the milk with the vanilla bean, remove the vanilla bean, and scrape the pulp into the milk.
- Slowly pour the hot milk into the yolk mixture, stirring constantly.
- Now pour the cream into a pot and mix constantly while heating it (not boiling! ) until the mixture begins to thicken.
- You can tell when it is ready because when you blow on the cream while it is coating the cooking spoon, rings will appear that are reminiscent of a rose.
- Then sieve the cream and use as desired.
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