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TIPS FOR MAKING Crème Anglaise (custard base)
•Traditionally creamy textured ice cream is made from a crème anglaise, custard base. Below are tips on achieving the prefect crème anglaise time after time.
•Make sure all ingredients are fresh.
•Eggs are best at room temperature for making a custard base.
•Ensure that you measure all your ingredients first and have them ready for when you are starting to cook.
•Either use a wire whisk or electric hand beater, beat eggs yolks and sugar until they are light and creamy, and double in size. For best results whip until the mixture becomes pale yellow in color.
•Use a heavy bottom sauce pan when cooking crème anglaise.
•When heating the milk you don’t want
to boil it. A good guide to know when to remove the milk from the heat is when little bubbles start to form around the edge of the milk.
•It is best to now pour half of the heated milk into the egg mixture while whisking, then pour the mix back into the original pot with the milk and continue to stir with a wooden spoon at the same time until the two are well combined.
•Ensure that the mixture is constantly stirred with a wooden spoon until it thickens and coats the back of the spoon. To test using the back of the spoon, coat the spoon in the crème anglaise. Run your finger through the mixture on the back of the spoon. If the finger mark stays then the mixture is thick enough.
•If the mixture separates or curdles then heat is too high.
•Do not leave crème anglaise unattended while cooking.
•Crème anglaise will take
•Always allow the mixture to cool to room temperature before placing into the fridge.
•To cool the mixture quickly it can be put in a metal bowl and then into an ice bath and stirred constantly until well chilled.
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BIA500XL_IB_C12_FA.indd 17 | 17/04/12 11:16 AM |
