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Crème anglaise as sauce for the plate
Preparation info
- Yield: Approximately 20 ounces ,
12
servings, each weighing 1⅔ ounces - Difficulty
Medium
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient | Baker’s percentages |
Method
- In the bowl of an electric mixer outfitted with the whisk attachment, whip the egg yolks and sugar until light in color and thick.
- When the whisk is lifted from the bowl, the mixture should flow slowly in a thick ribbon.
- Transfer the mixture to a stainless steel bowl and set aside.
- In a medium-sized heavy saucepan, bring the milk along with th