Cream
Description
The dish is prepared without unnecessary complications. This custard is made from milk or cream, egg yolks, and sugar. Vanilla, vanilla sugar, or citrus zest are also added. In composition, "Anglaise" is very similar to "Pâtissier" or pastry cream. However, while the latter is just a cream, "Anglaise" serves as a base for puddings, soufflés, mousses, and as a sauce for desserts and baked goods. If frozen, it becomes excellent ice cream; if baked, it turns into crème brûlée. The finished dessert can be served at the table.
Instructions
- 1
Step 1
Prepare all the ingredients for making the cream.
- 2
Step 2
Separate the yolks from the whites and place them in a saucepan. Add sugar and vanilla sugar.
- 3
Step 3
Beat the yolks with sugar until the mixture becomes light and fluffy.
- 4
Step 4
Pour the milk into a saucepan and heat well.
- 5
Step 5
Gradually add the hot milk to the egg mixture, 1-2 tablespoons at a time. When one-third of the milk has been added, pour in the remaining milk.
- 6
Step 6
When the milk is fully incorporated into the egg mixture, place the saucepan on the stove and, stirring constantly, heat the custard until it thickens.
- 7
Step 7
Use the ready-made cream as intended. I prepared a dessert. I set aside half of the cream, and added chocolate to the other half.
- 8
Step 8
Got chocolate cream.
- 9
Step 9
In a glass, I alternately layered light and chocolate cream with crushed cookies. Served as a dessert.