Basic Baking - French Vanilla Ice Cream - Creme Anglaise Method

Описание: Culinary school lecture and demonstration. Learn the method of Creme Anglaise to make French Vanilla Ice Cream. Anglaise is a foundational pastry technique for making more advanced products.

Download Recipe (PDF):
https://drive.google.com/file/d/1W9e0...

Crème Anglaise (Vanilla Sauce)
Yield = About 20 oz.

Heavy Cream 8 oz.
Milk 8 oz.
Vanilla Bean 1 EA
Sugar 4 oz.
Egg Yolks 3 oz.
1. BTB milk and heavy cream with small amount of sugar.
2. Whisk together remaining sugar and yolks.
3. Temper hot liquid into yolk mixture. Return to pot.
4. Under medium-low heat, constantly scraping the bottom of the pot, thicken mixture until it is thick enough to coat the back of a spoon (Nappé consistency).
5. Strain in ice bath; chill under refrigeration.

Notes:
• BTB – Bring to boil
• When thickening, the mixture should be cooked to at least 165F for safe consumption.
• Eggs will coagulate around 185F
• Controlling sanitation and time/temperature is of the utmost importance.
• Product should be used within 3-5 days.

Timestamps
0:00 – Intro: Stirred Custard
1:04 – Procedure and Key Points
2:55 - Demonstration

Music Credit:
Soundcloud - Relax - R&B Instrumental (Creative Commons)