Custard (aka Creme Anglaise)
A beautiful, classic pouring custard recipe, made the proper way with just egg as a thickener - no cornflour. Also known as Creme Anglaise. This recipe makes 1 1/3 cups of Custard which is enough for 4 - 5 servings. It's quite rich so a little goes a long way! Recipe video below. Picture with the ev
Foto: RecipeTin Eats
Bahan-bahan
- 1 vanilla bean (Note 1)
- 1 cup / 250ml heavy / thickened cream (Note 2)
- 1/4 cup / 65 ml milk (whole or reduced fat, not zero fat)
- 3 egg yolks
- 1/4 cup / 50g white sugar, preferably caster / superfine
Langkah-langkah
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Using a small knife, cut a slit down the length of the vanilla bean then scrape out seeds (see video).
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Place cream, milk and vanilla seeds + vanilla bean into a small saucepan over medium heat. When it just comes to simmer, remove and cool for 5 minutes.
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Meanwhile, place yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.
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Remove vanilla pod from milk and discard.
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While whisking, SLOWLY pour milk into the eggs. Then pour it back into the saucepan.
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Return to low heat (can use medium low if on electric). Whisk regularly for first 3 minutes, then pretty much constantly for the next 5 minutes, or until the custard coats the back of a spoon. You should be able to draw a path (see video).
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Remove from heat.
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Optional: strain to make extra silky smooth.
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Keeps for 3 days in the fridge. Custard will thicken slightly more as it cools to room temperature. Do not freeze. See note 3 for suggested uses.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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