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[[fr:Crème Anglaise]] |
[[fr:Crème Anglaise]] |
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'''Crème Anglaise''' is a light pouring [[custard]]. It is a mix of [[sugar]], [[egg]] yolks and boiling [[milk]]. |
'''Crème Anglaise''' is a light pouring [[custard]]. It is a mix of [[sugar]], [[Egg (food)|egg]] yolks and boiling [[milk]]. |
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To make this sauce, whip the yolks and sugar together until the yolk is almost white; add the milk little by little until all is mixed in. When all have been mixed, place the mixture in a [[double boiler]]. Stir the mixture with a spoon until the sauce coats the back of the spoon, and use it immediately. Do not cook the sauce much longer than required, or it will congeal. |
To make this sauce, whip the yolks and sugar together until the yolk is almost white; add the milk little by little until all is mixed in. When all have been mixed, place the mixture in a [[double boiler]]. Stir the mixture with a spoon until the sauce coats the back of the spoon, and use it immediately. Do not cook the sauce much longer than required, or it will congeal. |
To make this sauce, whip the yolks and sugar together until the yolk is almost white; add the milk little by little until all is mixed in. When all have been mixed, place the mixture in a double boiler. Stir the mixture with a spoon until the sauce coats the back of the spoon, and use it immediately. Do not cook the sauce much longer than required, or it will congeal.