Crème anlgaise is a good technique to master as it a basic tool you should have in your repertoire. It is the basis of many desserts, such as French or custard ice cream, bavarois, charlottes; it is often served as a sauce with various fruit and other pudding desserts. With the addition of sweet butter it becomes crème au beurre, butter cream. The ingredients always include egg yolks, sugar, vanilla bean and milk and cream, although there are many variations in the quantities of milk and cream used.
Makes 1 litre
500ml of pouring cream
250ml full milk
1 vanilla bean
5 egg yolks
120g of castor sugar
Place the cream
*Easy ice cream the ‘Cooking on the Bay way’.
1 x 400ml tin sweetened condensed milk
2 tbsp Tia Maria or Kahlua
Prepare the ice cream tray – line with foil and cling wrap for easy unmoulding.
Whip cream and condensed milk with Tia Maria or Kahlua until thick.
Pour into the foil and cling wrapped lined ice cream tray and freeze. Seal very well and this will keep for 2 weeks.