VANILLA CRÈME ANGLAISE
- 1 Qt Milk
- 1 cup Heavy Cream
- 2 vanilla beans
- 1 cinnamon stick
- ½ tbsp white
peppercorn crushed coarsed
- 10 to 12 yolks
- 1 cup (225gm) sugar
- pinch of sea salt (optional)
Bring the milk and cream to a boil
a first time infusing the vanilla beans ,the cinnamon stick and white pepper.
Beating energetically using a wire whisk, combine yolks and sugar until it turn into lemon color.
Remove the boiling liquid from the flame
some of the boiling liquid over the egg /sugar mixture, mix well and add this mixture back to the remaining boiled
Put the pan back on the stove
over medium heat .
By using a wooden spoon,gently finish
cooking the crème anglaise until thick enough to cover the back of the spoon.
The safest way remains to use a thermometer. In this case, turn off the flame when the mixture reaches
84 C / 183 F.
Strain immediately into a bowl over
a bath of ice
TIP: by tracing a line with a finger on the cream coated spoon, we should see this line remaining