VANILLA CRÈME ANGLAISE
- 1 Qt Milk
- 1 cup Heavy Cream
- 2 vanilla beans
- 1 cinnamon stick
- 10 to 12 yolks
- 1 cup (225gm) sugar
- pinch of sea salt (optional)
- Pear Brandy (to taste)
Bring the milk and cream to a boil a first time infusing the vanilla beans ,the cinnamon
Beating energetically using a wire whisk, combine
yolks and sugar until it turn into lemon color.
Remove the boiling liquid from the flame
Pour some of the
boiling liquid over the egg /sugar mixture, mix well and add this mixture back to the remaining boiled liquid.
Put the pan back on the stove over medium heat .
By using a wooden spoon,gently finish cooking the crème anglaise until thick enough to
cover the back of the spoon.
The safest way remains to use a thermometer. In
this case, turn off the flame when the mixture reaches 84 C / 183 F.
Strain immediately into a bowl over a bath of ice
tracing a line with a finger on the cream coated spoon, we should see this line remaining still.