Creme Anglaise

Question 1

What are the six ingredients in Creme Anglaise?

Answer 1

1/2 vanilla bean, 250 grams creme, 250 gms milk, 100 gms sugar, 5 egg yolks and kosher salt

Question 2

What special equipment is required for CA?

Answer 2

Thermometer, chinois and an ice bath

Question 3

First step?

Answer 3

Mix creme, milk and vanilla in pot and bring to a low simmer

Question 4

How are the eggs used?

Answer 4

Wisk sugar into the eggs with a dash of kosher salt

Question 5

How are the eggs tempered and why?

Answer 5

Eggs are tempered by adding a ladle of milk mixture and whisking, then repeating to slowly bring up the temperature of the eggs. This prevents the eggs from curdling

Question 6

What is done after the eggs are tempered?

Answer 6

The tempered egg mixture is added to the milk mixture and slowly brought to 185 degrees.

Question 7

What is the last step

Answer 7

Once at/near 185’ the mixture is put through the chinois into a bowl in an ice bath to stop the cooking.