Creme Anglaise

October 16, 2009 at 5:12 am 1 comment

I tried the creme anglaise recipe from the TM recipe book.

It says you need

250g milk
250g cream
6 egg yolks
80g sugar

I had a 300ml bottle of cream – it weighed 280g. So I increased the milk to 280g as well. I used 7 yolks from 50g eggs. I didn’t increase the amount of sugar.

I followed the method and it turned out quite well. The only thing I wasn’t particularly happy about was the visual texture – it looked grainy. Mum thinks it also had a grainy feel, but it seemed ok to me.


Entry filed under: Gluten Free, Sucessful. Tags: , .

Steamed Egg Custard Caster sugar from the Thermomix

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