CREAMY TEXTURES

2.1
CRÈME ANGLAISE

Unit of Measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 500 g Whipping cream
  • 500 g Whole milk
  • 200 g Egg yolks
  • 100 g Sugar

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Recipe

Bring the cream and milk to a boil and pour into the premixed egg yolk-sugar combination (without blanching).

BAKING: Heat to 84°C (185°F). Strain and use immediately or quickly cool and use later.

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