Creme Anglaise
This does take a lot of bowls, but it's an elegant topping that makes even canned fruit look like a gourmet dessert. It's great on top of fruit, pound cake, (or eating with a spoon out of the bowl). You do not have to strain it, but it may have a few small lumps if you do not. Lumps do not affect the taste, just the presentation.
Ingredients
1 1/2 cups whole milk
5 large egg yolks
1/3 cup sugar
pinch of salt
1 teaspoon vanillaDirections
Heat milk in a sauce pan until steaming. In a bowl whisk together the egg yolks, sugar and salt until smooth and thick. Slowly whisk into the bowl about 3/4 of the heated milk, whisking constantly. This tempers the eggs so you do not end up with scrambled eggs in the next step. Slowly whisk the egg mixture into the pan with the rest of the hot milk and continue heating on low heat stirring constantly until the mixture gets thick enough to coat the back of a spoon. Remove from heat, add vanilla and mix well.
The cool-down step requires transferring the hot mixture to a chilled bowl. For best presentation pour through a fine mesh sieve into the chilled bowl. Normally the chilled bowl is really two bowls that nest with room for ice in between. At home I use nested glass or metal bowls, but on the road almost any bowl that allows heat transfer sitting in a bag with some ice works as a quick replacement. It is important while cooling to stir frequently until thickened.
Serve immediately or cover with a piece of plastic wrap by placing it directly onto the custard. Refrigerate until ready to use.
Serves: ?
The cool-down step requires transferring the hot mixture to a chilled bowl. For best presentation pour through a fine mesh sieve into the chilled bowl. Normally the chilled bowl is really two bowls that nest with room for ice in between. At home I use nested glass or metal bowls, but on the road almost any bowl that allows heat transfer sitting in a bag with some ice works as a quick replacement. It is important while cooling to stir frequently until thickened.
Serve immediately or cover with a piece of plastic wrap by placing it directly onto the custard. Refrigerate until ready to use.
Serves: ?
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
