White Chocolate Cream Anglaise
Ingredients
- 3/4cup cream
- 3/4cup milk
- 1/3cups sugar
- 3large egg yolks
- 3 1/2ounces white chocolatechopped
- 1teaspoon vanilla extract
Yield:
Instructions
- Combine the cream and milk in a 2-quart saucepan and heat over medium heat.
- In a medium mixing bowl, combine the sugar and the egg yolks and whisk until well blended and pale yellow in color.
- Once the cream and milk come to a simmer, remove from the heat and pour about 1/2 cup of the cream and milk mixture over the eggs and whisk to blend.
- Return the saucepan to the stove, and pour the egg mixture into it.
- Use a rubber spatula to stir the anglaise in the saucepan, being sure to reach into the corners of the pan.
- Continue to stir the anglaise until it begins to thicken and clings to the bowl of the spoon, about 5 minutes.
- Once thickened, remove from the heat and strain into a clean bowl using a fine mesh sieve.
- Add the white chocolate to the strained custard, and use a whisk to stir the chocolate until it completely melts into the anglaise.
- Add the vanilla and stir to combine.
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