Crème Anglaise - Base for Mousses
MUST NOT thicken - if it does it is overcooked. STIR CONSTANTLY - so it does not curdle.
Ingredients
| 150 g | cream |
| 150 g | milk |
| 50 g | sugar |
| 70 g | egg yolk |
Instructions
- Mix the milk and cream in a saucepan and set to boil over medium heat (7 out of 12).
- In a bowl whisk by hand the sugar and the egg yolk.
- When the cream comes to a boil, carefully temper the yolks and then heat them to 76-82°C on the stove on 3 out of 12.
- The cream is ready when it starts to thicken from the bottom and, when you run a finger across the spatula, a clear trail remains.
- The check is done with the saucepan pulled off the heat for about 30 seconds while the residual heat is absorbed.