componentL2 · intermediateHistory unverifiedscratch: kitchen
Classic crème anglaise
creme-anglaise-classic · custard · French
About
The same 5:1:1 custard, cooked to 82°C, strained, and chilled at once. This is the custard base the framework uses.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Skill ladder
- L1 Home stirred custard
- L2 Classic crème anglaise · this page
- L3 Vanilla-bean crème anglaise
Uses
- Whole milk 400 g
- Tempered egg yolk 100 g
- Sugar 100 g
Preparations used
Used in
- Caramel flan dish
- Advanced Caramel flan dish
- Classic Caramel flan dish
- Dark caramel sundae dish
- Crème brûlée dish
- Advanced Crème brûlée dish
- Classic Crème brûlée dish
- Semolina porridge dish
- Trifle dish
Similar in this layer
- Vanilla-bean crème anglaise 0.94
- Home stirred custard 0.94
- Pastry cream 0.46
- Vanilla ice cream base 0.45
- Home pastry cream 0.40
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 400.0 g Whole milkpath creme-anglaise-classic → whole-milk
- 100.0 g Sugarpath creme-anglaise-classic → sugar
- 66.7 g Whole milkpath creme-anglaise-classic → tempered-egg-yolk → scalded-milk → whole-milk
- 33.3 g Egg yolkpath creme-anglaise-classic → tempered-egg-yolk → egg-yolk