Thursday, 22 September 2011

Creme Anglaise

If you have read the previous post you would have seen that I made a creme Anglaise to accompany my apple crumble pie. I took the recipe from Annabel Langbein's website: (

- 2 cups of milk
- 1/4 cup of sugar
- 3 egg yolks
- 2 Tbsp of cornflour
- 1 tsp of vanilla extract

Heat the milk in a pot. While it is heating put the sugar, egg yolks and cornflour in a bowl and whisk to combine.

Mix a little hot milk into the aboe mixture, then stir the egg mixture into the remaining milk.

Add the vanilla. Stir over low heat until thikened slightly.

Allow to simmer for another 40 to 50 seconds, stirring gently.

If you are not going to use it straight away, cover it with plastic wrap (touching the top of the creme) otherwise it will form a skin.

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