Citron Cream

Preparation info
  • Yield:

    961 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Heavy cream 600 g 1 lb 5.12 oz 62.43


  1. 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.
  2. Once the crème anglaise is cooked, pass it through a fine-mesh sieve and cool it over