Breville BIA500XL, Instruction Book

Page: 17 / 52

17
PAGE HEAdER..... RECIPES
TIPS fOR MAKING CRèME
ANGLAISE (CUSTARd BASE)
• Traditionally creamy textured ice cream is
made from a crème anglaise, custard base.
Below are tips on achieving the prefect
crème anglaise time after time.
• Make sure all ingredients are fresh.
• Eggs are best at room temperature for
making a custard base.
• Ensure that you measure all your
ingredients first and have them ready for
when you are starting to cook.
• Either use a wire whisk or electric hand
beater, beat eggs yolks and sugar until they
are light and creamy, and double in size. For
best results whip until the mixture becomes
pale yellow in color.
• Use a heavy bottom sauce pan when
cooking crème anglaise.
• When heating the milk you don’t want
to boil it. A good guide to know when to
remove the milk from the heat is when little
bubbles start to form around the edge of the
milk.
• It is best to now pour half of the heated
milk into the egg mixture while whisking,
then pour the mix back into the original
pot with the milk and continue to stir with
a wooden spoon at the same time until the
two are well combined.
• Ensure that the mixture is constantly
stirred with a wooden spoon until it
thickens and coats the back of the spoon.
To test using the back of the spoon, coat
the spoon in the crème anglaise. Run your
finger through the mixture on the back of
the spoon. If the finger mark stays then the
mixture is thick enough.
• If the mixture separates or curdles then
heat is too high.
• Do not leave crème anglaise unattended
while cooking.
• Crème anglaise will take 5-15 minutes to
thicken depending on quantities etc.
• Always allow the mixture to cool to room
temperature before placing into the fridge.
• To cool the mixture quickly it can be put in
a metal bowl and then into an ice bath and
stirred constantly until well chilled.
BIA500XL_IB_C12_FA.indd 17 17/04/12 11:16 AM