Ingredients
creme anglaise
- 250 grams full cream milk
- 250 grams full fat cream
- 6 egg yolks, or 100gms egg yolks
- 100 grams white sugar
- 2 teaspoon Vanilla Bean Paste
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
grind sugar to powdered sugar, put sugar in TM bowl and grind 15 secs speed 9 set aside.
place milk and cream into TM bowl and heat to 4 mins 90 degsspeed 3.. ie til reachs temperature for couple of mins.
set milk mixture aside in Thermoserver to keep warm .
meanwhile place egg yolks, sugar and vanilla paste in TM bowl with butterfly and whisk 1 minute speed 4 til thick and moussy
while whisking at speed 3 slowly pour warm milk mixure though hole in lid then cook 7-8 mins 80 deg speed 3 with butterfly . IN LAST FEW MINUTES TAKE TEMPERATURE TO 90 DEGS FOR A FEW SECONDS THEN BACK TO 80 DEGREES A FEW TIMES... IT HELPS IT THICKEN
the consistency should be like pouring cream. to check dip wooden spoon into mix and turn back of spoon towards you, with finger wipe across the bottom half to remove custard.. it should take a moment to form drips... see the picture .
if it runs immediatley heat for a bit longer between 80 and 90 degrees.
serve warm on puddings or by itself or chill overnight and churn in icecream maker for delicious vanilla icecream
to make creme anglaise
Tip
experiment... its soo good when this works but good cooks will tell you sometimes the age of eggs and freshness will make all the difference... its very yummy thick or thin
when chilled add to frozen fruit for a magic fruity dream!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Would you be able to re-heat this? If so, how would be best?
Brilliant! This is my ice-cream recipe. EVERYONE raves over it.
I'm afraid I double it and do it in two lots in my ice-cream machine. Pour it into the Thermomix ice-cream containers.
But my excuse is I have 18 grandchildren and it is full of goodness.
I double everything, except the last cook. This only takes 10 minutes turning from 80 to 90.
Thank you Maryanne
GrandmaB
Absolutely perfect and delicious...I even mucked up the method and it still worked! I used 100gm sugar. Served with Christmas pudding and everyone loved it. Great way to use up my egg yolks from making Christmas pavlovas. Will definitely make again to use as an ice cream base.
This is a seriously good recipe. It is the recipe I have been looking for. Tastes and pours just like store bought custard. I did have to cook for slightly longer than the 7-8 min but well worth it. Did not adjust the sugar. Tastes delicious cold.
I agree there is way too much sugar in this recipe.
Thanks for the recipe! I used 220gr sugar but found it too sweet still (and I have a sweet tooth!) I would use 125 grams next time
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