Corner Café

March 6, 2015

Crème Anglaise / Pouring Custard

Filed under: Basics,Cream & Custard Desserts — SeaDragon @ 3:00 pm
Tags: , , , ,
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Makes approx. 2 cups (Serves 6-8)

[Ingredients]
500ml (2 cups) milk
4 egg yolks
110g (1/2 cup) caster sugar
pinch salt
1 teaspoon vanilla extract
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[Preparation]
1. Whisk egg yolks, sugar, salt and vanilla until thick and pale in colour.
2. Bring milk to a boil in a saucepan, then pour gradually onto the egg mixture, whisking continuously.
3. Pour mixture back into the saucepan and cook over low heat, stirring all the time with a wooden spoon in an figure-8 direction. Do not allow the custard to boil.
4. Cook until the sauce thickens and coats the back of the wooden spoon, about 6-10 minutes. Test by running a finger over the custard on the back of the wooden spoon, the custard should not spread back onto where you run your finger over. Strain custard through a sieve if desired, but not really necessary.

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5. Serve hot or cold with cakes or puddings. If cooling the custard, stir it occasionally until cold, then keep in the refrigerator.

Taste: Light vanilla custard
Consume: Best within 2 to 3 days
Storage: Store in covered container in the refrigerator
Recipe Reference(s):

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