Creams and Custard Recipes

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Crème Anglaise

Crème Anglaise is made of egg yolks, sugar and milk (or combination of milk and cream). It is usually flavored with vanilla pod or natural vanilla extract, but it can be aromatized with chocolate, liqueurs, nuts or spices.

Crème Anglaise
Yield: 350 g

Milk 250 g
Sugar 75 g
Egg yolks 80 g
Vanilla pod

• Put milk, half of sugar and split vanilla pod in a saucepan and put on a stove.
• Blanch egg yolks and rest of the sugar.
• When milk and sugar is hot, around 80°C, pour some of the hot liquid over egg yolks and stir well. This procedure is called tempering.
• Pour the milk and yolk mixture to the pan and put it all back on stove. Cook stirring constantly until cream reaches 84°C. You can use thermometer to determine the temperature or you can make a test with a wooden spoon. When you coat the back of a spoon and go with your finger along. If the cream doesn't run through the line, it has right consistency. It should be a little bit thicker than milk and it shouldn't contain any visible specs.
• Be careful not to overcook the cream because the yolks will curdle and you will not be able to fix that.
• When it is done, strain through a sieve and cool.

Crème Chantilly

Crème Chantilly is simply lightly whipped cream flavored with a little bit of sugar and vanilla. Weather you are making it with a whisk or with a help of a mixer, cream and the bowl you are making the cream should be well chilled. The fat content in cream is very important; cream should contain

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