componentL3 · advancedHistory unverifiedscratch: kitchen
Vanilla-bean crème anglaise
creme-anglaise-advanced · custard · French
About
Classic crème anglaise infused with a split vanilla bean, cooked to 82°C, strained, and chilled over ice for service or ice cream.
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
- L3 Vanilla-bean crème anglaise · this page
Uses
- Whole milk 500 g
- Tempered egg yolk 100 g
- Sugar 100 g
- Vanilla extract 5 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
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 500.0 g Whole milkpath creme-anglaise-advanced → whole-milk
- 100.0 g Sugarpath creme-anglaise-advanced → sugar
- 66.7 g Whole milkpath creme-anglaise-advanced → tempered-egg-yolk → scalded-milk → whole-milk
- 33.3 g Egg yolkpath creme-anglaise-advanced → tempered-egg-yolk → egg-yolk
- 5.0 g Vanilla extractpath creme-anglaise-advanced → vanilla