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The custard

  • Today we speak of CRÈME ANGLAISE, indispensable to accompany puddings, pudding, pies or tarts. The ingredients are very few: milk, egg yolk, sugar and vanilla. The only trick is to pay attention to temperatures, to avoid the risk of ' Bake’ the egg…
  • Ingredients:

    1. 250 ml whole milk
    2. 3 egg yolks
    3. 70 grams of sugar
    4. a vanilla bean

    Beat the egg yolks with sugar until the mixture is fluffy and smooth. Put in a small saucepan pan the milk with the vanilla pod split in half and bring it to a boil. Turn off the heat. and pour the milk over eggs beating with a whisk until mix. Pour the mixture back into the saucepan and put it back on the heat while continuing to whisk over low heat until the cream is not sailing’ the spoon. If you have a meat thermometer, the cream is removed from the heat when it gets to a temperature of 80 degrees, otherwise the egg ' bakes '. Put the custard into a bowl and leave to cool.

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