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Culinary Institute of America

Vanilla Cumin Cremeux

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Preparation info

  • 1 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin sheets 2¼

Method

  1. Bloom the gelatin.
  2. Prepare a crème anglaise with the milk, cream, salt, egg yolks, and sugar (see Vanilla Sauce) and cook to nappé (180°F/82°C).
  3. Strain over an ice bath and cool to room temperature.
  4. Place the anglaise into a blender and add the vanilla and cumin. Blend to incorporate.
  5. Melt the gel

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