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Starters Main Courses Desserts Basics

• Crème Anglaise:

INGREDIENTS:

1. 10 egg yolks
2. 1 vanilla pod
3. 250gr caster sugar (very fine sugar)
4. 1 Liter whole milk

• Divide the egg yolks from the whites, put the white aside (freeze it or use those for another recipe).
• Keep whisking untill is has turned slightly whiter than before (or beat a few minutes in the Kenwood or Kitchenaid)
• In a cooking pot, add the milk and the vanilla pod and bring to boiling point.
• (big enough cooking pot, we add the egg mixture aswell later)
• Add the boiling milk to the eggs and whisk it firmly and quit fast.
• We don't want the eggs to set to fast, not making an omelet!

• Pour everything back into the cooking pot and on a low cooking stand whisk the mixture gently.
• Beat the mixture in a figure eight over medium heat. Keep a close eye on the bottom of the pan.
• When the mixture starts to stick at the bottom and the drawing of your tapping movement is clearly visible.
• DO NOT LET THE MIXTURE COOK AGAIN, whisk it untill it thikens.
• Remove the vanilla pod and pour the mixture into a big bowl.
• Set aside to cool down, best is to let is set overnight in the fridge.
• (let it cool down first to room-temperature before setting it into the fridge)
• Can be kept in the fridge for several days.

TOOLS NEEDED:

1. Big bowl
2. Whisker
3. Beater or kenwood (or kitchenaid)

TIPS & TRICKS:

1. Make sure to use whole milk for best tasting experience.
2. Use fresh eggs, the egg whites can be used for making meringue (for example).
3. Cut the vanilla pod open and scrape the inside out than add it to the milk.