MILK-BASED CRÈME ANGLAISE

CREAMY TEXTURES

2.2
MILK-BASED CRÈME ANGLAISE

Choose your unit of measure for the recipe ingredients

Select the total weight of your device

For g

Bring the 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.