By G_’sJoy
Crème Anglaise
5 steps
Prep:25min
Fancy crème dessert.
Recipe Tip
You can use 1 ½ cups of half-and-half in place of heavy cream and milk.
Be careful cooking the crème, as the yolks can scramble if you aren’t stirring constantly and scraping the bottom of the pan as you stir.
Try using different combinations of tea and fruits if you wish. Our Island Garden Pouchong tea pairs nicely with tropical fruits, such as mango, pineapple, and papaya.
Updated at: Sat, 02 Mar 2024 20:27:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories137.6 kcal (7%)
Total Fat8.3 g (12%)
Carbs14 g (5%)
Sugars12.9 g (14%)
Protein2.7 g (5%)
Sodium14.1 mg (1%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
In a medium saucepan, combine cream, milk, sugar, Blueberry Festival tea leaves, and vanilla. Cook over medium heat just until mixture begins to boil. Remove from heat. Steep for 5 minutes. Strain through a fine-mesh sieve into a bowl.
Step 2
In a medium bowl, whisk egg yolks until smooth. Slowly pour the hot cream mixture in a steady stream into the yolks, whisking constantly.
Step 3
Transfer mixture back to the saucepan. Cook over medium heat, stirring constantly with a silicone spatula until thick enough to coat the back of a spoon or until temperature reaches 180°F on an instant-read thermometer.
Step 4
Strain mixture through a fine-mesh sieve into a stainless steel bowl set over an ice-water bath. Cool completely, stirring often to prevent a skin from forming. Cover and refrigerate for 2 hours.
Step 5
To serve, divide chilled crème anglaise and fruit among individual bowls.
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