Ingredients
Crème Anglaise
- 250 grams full cream milk
- 250 grams full fat cream
- 6 egg yolks, or 100gms egg yolks
- 60 grams caster sugar
- 2 teaspoon vanilla essence
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Place all ingredient into TM bowl with butterfly.
Cook 16 min/80degrees/speed 4.
Removebutterfly and blend 5 sec/speed 5.
Pour custard into a jug and cover with cling wrap.
Allow to cool and thicken in the fridge.
Tip
Covering the custard with cling wrap stops a skin forming on the top as it cools.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
Are you sure to delete this comment ?