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Variation Creme Anglaise


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Ingredients

1 litre(s)

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
  • 6
    22min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
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Recipe's preparation

  1. 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.
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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Covering the custard with cling wrap stops a skin forming on the top as it cools.


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.

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