Vanilla custard (Creme anglaise)
From an unknown magazine, a page torn out and kept in Mom's recipe binder.
NOTES:
Here's a video with some good tips and explanations, though quantities differ.
"Milk" probably means whole milk, since years ago, there was no such thing as low-fat milk.
Have a fine-mesh strainer and a small bowl available before heating the custard mixture.
Creme anglaise can be served warm or cold. To chill, put in fridge immediately after cooking for about 40 min. To reheat, place in the top part of a double-boiler set over barely simmering water.
Use leftover egg whites to make chocolate meringue cookies.
A thicker, more dessert-like custard is included in the recipe for Boston Cream Cupcakes.
INGREDIENTS
2 cups milk (whole milk; cream is okay too)
1 vanilla bean, cut in two lengthwise
4 egg yolks
1/4 cup sugar
Pinch of salt
PREPARATION
1. In a saucepan, combine milk and vanilla bean. Bring just to a boil (over medium-high heat?).
2. Remove from heat, cover, and let sit for 10 min.
3. While that cools, separate the eggs and in a medium bowl, briskly whisk together the yolks, sugar, and salt until thick and light-colored. Set aside.
4. Remove the vanilla bean halves and carefully scrape from each the tiny vanilla granules. Add them back tot he milk mixture.
5. Discard the vanilla bean and very slowly whisk the hot milk into the yolk mixture (or you can mix in a few tablespoons of hot milk at first, to warm up the mixture). Keep the saucepan handy!
6. Return the mixture to the saucepan and heat on medium-low, stirring constantly, until the custard thickens just enough to coat the back of the spoon, about 10 min.
7. Immediately remove from the heat and strain through a fine-mesh sieve into a clean bowl. Serve warm, reheated (in double boiler), or chilled.
NOTES:
Here's a video with some good tips and explanations, though quantities differ.
"Milk" probably means whole milk, since years ago, there was no such thing as low-fat milk.
Have a fine-mesh strainer and a small bowl available before heating the custard mixture.
Creme anglaise can be served warm or cold. To chill, put in fridge immediately after cooking for about 40 min. To reheat, place in the top part of a double-boiler set over barely simmering water.
Use leftover egg whites to make chocolate meringue cookies.
A thicker, more dessert-like custard is included in the recipe for Boston Cream Cupcakes.
INGREDIENTS
2 cups milk (whole milk; cream is okay too)
1 vanilla bean, cut in two lengthwise
4 egg yolks
1/4 cup sugar
Pinch of salt
PREPARATION
1. In a saucepan, combine milk and vanilla bean. Bring just to a boil (over medium-high heat?).
2. Remove from heat, cover, and let sit for 10 min.
3. While that cools, separate the eggs and in a medium bowl, briskly whisk together the yolks, sugar, and salt until thick and light-colored. Set aside.
4. Remove the vanilla bean halves and carefully scrape from each the tiny vanilla granules. Add them back tot he milk mixture.
5. Discard the vanilla bean and very slowly whisk the hot milk into the yolk mixture (or you can mix in a few tablespoons of hot milk at first, to warm up the mixture). Keep the saucepan handy!
6. Return the mixture to the saucepan and heat on medium-low, stirring constantly, until the custard thickens just enough to coat the back of the spoon, about 10 min.
7. Immediately remove from the heat and strain through a fine-mesh sieve into a clean bowl. Serve warm, reheated (in double boiler), or chilled.
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