Nostalgic Delights: Classic Confections & Timeless Treats by Curley William

Author:Curley, William [Curley, William]
Language: eng
Format: epub
Publisher: Jacqui Small LLP
Published: 2016-10-05T16:00:00+00:00

3 Pour one-third of the hot liquid – make sure it is not boiling – onto the egg yolks and sugar. Whisk until the milk is fully incorporated.

4 Return the mixture to the saucepan and place over a low heat. Stir continuously with a spatula until the mixture thickens, coats the back of the spoon and reaches a temperature of 82–84°C (180–183°F).

5 Take the custard off the heat and pass through a fine sieve (strainer) into a bowl in the ice bain-marie (water bath) to cool rapidly. Place the vanilla pod (bean) back into the anglaise to continue infusing as it cools.

Store in an airtight container in the fridge and use within 2 days.

For the Chocolate Anglaise: whisk the cocoa powder with the egg yolks and sugar. When the anglaise is cooked, mix with the chocolate, before straining into the bowl in the ice bain-marie.

For the Strawberry Anglaise: add the strawberry purée and lemon juice once the anglaise has cooled. Mix well.

For the Mint Anglaise: boil the milk and cream, add the mint, cover and leave in the fridge to infuse for 2 hours. Strain, reweigh and continue as above.

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