Sauce Crème anglaise
Ingredients:
Fresh cream
700 gr
Milk
300 gr
Caster sugar
200 gr
Vanilla seeds
1 pod
Egg Yolks
250 gr
Preparation mode:
Sauce Crème anglaise the easiest and quickest way possible
- Bring to strong boil cream, milk, sugar and vanilla
- Pour over egg yolks in two stages. Work quick!
- Cover with clingfilm
- Leave it to cook egg yolks
- Check it in five minutes, if texture jelly like, Well done! If not, put back on the stove and cook it classical way.
Used for Pear Soufflé here
Used for Blueberry Soufflé here
Footnotes:
Don't let cream to cook for too long it will evaporate and will reduce in volume. It won't cook yolks!