Posted by: marthabernie | June 24, 2014

NEVEN MAGUIRE’s CREME ANGLAISE

Creme Anglaise is the French term for English Cream.  The English like to pour light custards over many of their desserts, and this recipe can be used with anything from Baked Alaska to Bread and Butter Pudding.  Wikipedia says that this cream was probably originated with the Romans, who liked to use egg yolks to thicken things.  This recipe comes from Chef Neven Maguire at Restaurant MacNean in Blacklion, County Cavan, Ireland.

CREME ANGLAISE

5 egg yolks

3 tablespoon sugar

1/2 vanilla pod, split in half and seeds scraped out

1/2 pink milk

2-1/2 fluid oz cream

Place the egg yolks in a large bowl with the sugar and vanilla seeds.  Whisk with an electric mixer for a few minutes, until pale and thick.  Place the milk and cream in a medium pan and bring to a boil, then immediately remove from heat.  Gradually whisk  the heated milk and cream into the egg mixture until smooth, then pour back into the pan and place over a gentle heat.  Cook gently for 7 minutes on medium heat, stirring constantly, until the custard coats the black of a wooden spoon.  Serve hot or transfer to a bowl. Place a sheet of plastic wrap directly onto the surface of the custard to help prevent a skin forming and leave to cool, then chill until needed.  Use warm or cold.  Will keep in refrigerator for 2 to 3 days.


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