Orange Cake
Crème Anglaise
2015-01-23 00:27:21
Nutrition Facts
Serving Size
650g
Amount Per Serving
Calories 2253
Calories from Fat 1711
% Daily Value *
Total Fat 194g
299%
Saturated Fat 116g
581%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 59g
Cholesterol 1390mg
463%
Sodium 360mg
15%
Total Carbohydrates 117g
39%
Dietary Fiber 0g
0%
Sugars 101g
Protein 21g
Vitamin A
160%
Vitamin C
5%
Calcium
40%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, halved lengthwise, seeds scraped out and reserved
- 4 large egg yolks
- 1/2 cup sugar
- 1/2 teaspoon cornstarch
- Pinch salt
Instructions
- In a medium saucepan bring the cream and vanilla seeds and pod to a simmer over medium-high heat. When the cream reaches a simmer, reduce the heat to medium-low
- In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together. Slowly whisk 1/2 cup of the hot cream into the yolk mixture, then slowly whisk the tempered yolk mixture into hot cream. Continue to cook over medium-low heat, stirring constantly, until the sauce has thickened and reaches 180 degrees on an instant-read thermometer, about 5 minutes.
- Immediately pour the crème anglaise through a fine-mesh strainer into a medium bowl. Press plastic wrap directly against the surface of the sauce to prevent a skin from forming, and refrigerate until chilled, about 2 hours, before serving.
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