How to make creme anglais.
Method:
Combine all of the ingredients while cold. Quickly seal with the maximum possible vacuum. Cook in a bain-marie at 82 0 C/179.6F for 12 minutes.
Once cooked, shake the bag vigorously and cool as quickly as possible. Label and store at temperatures below 3 0 C/37F.
comments:
The preparation of creme anglaise is interesting because of the exactness of the temperature applied. But what are really gratifying are the aromatic qualities it produces, because we infuse clean aromas without having to resort to long macerations. This method yields good gastronomic results, and it is flawless from a food safety point of view.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (395g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 1240 | ||
Calories from Fat: 815 (66%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 90.5g | 121 % | |
Saturated Fat 32.7g | 163 % | |
Monounsaturated Fat 40g | ||
Polyunsanturated Fat 14.3g | ||
Cholesterol 4196.8mg | 1291 % | |
Sodium 169.5mg | 6 % | |
Potassium 394.4mg | 10 % | |
Total Carbohydrate 52.9g | 16 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 52.9g | ||
Protein 54.4g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1240
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.