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Citron Cream
Preparation info
- Yield:
961 g
- Difficulty
Medium
Appears in
Published 2012
Ingredients
- Heavy cream
600 g 1 lb 5.12 oz 62.43
Method
- Make a crème anglaise with the heavy cream, sugar, citron zest, and egg yolks using the method for crème anglaise. Zest the citron directly into the pot where you will be making the crème anglaise base to obtain the strongest possible flavor.
- Once the crème anglaise is cooked, pass it through a fine-mesh sieve and cool it over
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