Tuesday, June 29, 2010

Truffle Infused Créme Anglaise

I love the color of the sauce

½L Milk
5 Egg Yolks
100g sugar
½ vanilla (scraped and cut in to chunks)
1 truffle (finely chopped)

1. In a small saucepan over medium heat,  heat milk with 1 tbsp of the sugar, vanilla, and truffle
2. In a bowl, whisk egg yolks with remaining sugar.
3. When milk has come to a boil, add about ½ cup to the yolk mixture, a little bit at a time.  Stir vigorously.
4. Stir the egg mixture back in with the rest of the milk in the pot.  Continue to cook, stirring constantly, until the sauce thickens.
5. Strain into a cold dish immediately and cover until ready to be used.

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