To accompany the chocolate cakes, crème anglaise is really ideal.
not want to scare you, always keep a tub of ice cream in reserve in case it misses, it is never be too careful, it would be a shame to eat a whole cake dry. No, really, the important thing, I would say even the great secret is DO NOT BOIL THE CREAM.
Once you have this need in mind, we know what to expect. I cook over low heat, stirring constantly, and doubt, I remove the pan from the heat, I inspect the texture, temperature, if it smokes or not, with an inquisitive eye, and I decide whether or not to give it to cook for a few seconds depending on its texture: it should coat the back of a spoon. By cons, do not compare to the English industrial cream that you can know, because they add thickeners always that make it more viscous. The "home made" is very different and much better (because made with love (and the constant fear that it misses)!).
not want to scare you, always keep a tub of ice cream in reserve in case it misses, it is never be too careful, it would be a shame to eat a whole cake dry. No, really, the important thing, I would say even the great secret is DO NOT BOIL THE CREAM.
Once you have this need in mind, we know what to expect. I cook over low heat, stirring constantly, and doubt, I remove the pan from the heat, I inspect the texture, temperature, if it smokes or not, with an inquisitive eye, and I decide whether or not to give it to cook for a few seconds depending on its texture: it should coat the back of a spoon. By cons, do not compare to the English industrial cream that you can know, because they add thickeners always that make it more viscous. The "home made" is very different and much better (because made with love (and the constant fear that it misses)!).
Custard
Ingredients: 5 parts to accompany cake
- 50 cup whole milk
- 100 grams of sugar (can be widely reduce the dose)
- 3 egg yolks
- 1 vanilla bean, or the zest of a lemon, an orange, cinnamon, various spices ... it's up to !
Preparation:
- 50 cup whole milk
- 100 grams of sugar (can be widely reduce the dose)
- 3 egg yolks
- 1 vanilla bean, or the zest of a lemon, an orange, cinnamon, various spices ... it's up to !
Preparation:
Bring the milk to boil in small saucepan with the clove cleft / zest / spices ...
Upon the end, turn off heat and let steep 10 minutes.
In a bowl, beat yolks and sugar until the mixture is creamy.
Pour hot milk over the sugar-egg mixture (removing peel or clove), stirring well with whisk.
Put everything in a saucepan and cook over low heat, whisking constantly, because the cream should never boil. Cream thickens slightly, it is perfect when it coats the back of a spoon.
Remove from heat, pour into serving dish, let cool.
Refrigerate and serve cold.
Upon the end, turn off heat and let steep 10 minutes.
In a bowl, beat yolks and sugar until the mixture is creamy.
Pour hot milk over the sugar-egg mixture (removing peel or clove), stirring well with whisk.
Put everything in a saucepan and cook over low heat, whisking constantly, because the cream should never boil. Cream thickens slightly, it is perfect when it coats the back of a spoon.
Remove from heat, pour into serving dish, let cool.
Refrigerate and serve cold.
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