About the Post

Author Information

Crème Anglaise (Ratio for ice cream base)

Ingredients:

1 Cup                     Milk

1/8 ea.              Vanilla Bean

3 ea.                 Egg Yolks

2 oz.                Sugar

Procedure:

  1. Split vanilla bean and scrape out the inside flecks.  Add both the pod and the flecks to a stainless steel pan with the milk.
  2. Bring to a simmer and remove from the heat.
  3. In a separate bowl, whisk egg yolks and sugar until light and thick. (Ribbon Stage)
  4. Temper hot milk into the egg mixture.
  5. Return to pan and heat until napes.

Remove and strain into a separate bowl over an ice bath.

Advertisements

Tags: , , , , , ,

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: