Baking 101: the 10 basics everyone should know
Crème Anglaise, or a type of dessert custard cream, is a baking basic. Though not many people are familiar with this sauce, it’s deceivingly simple to make at home: milk, egg yolks, vanilla and sugar are all it takes. Start by extracting the vanilla from its pod, then infuse the vanilla into the milk and boil. While the milk boils, mix the sugar with the egg yolks, add some flour and then whisk. Once the milk has boiled, pour it onto the egg/sugar mixture and whisk constantly. Cook until the cream starts to thicken.
To check if your cream is the perfect consistency, dip the back of a spoon in it. Run your finger through the cream and if it stays on your finger, then it’s the right thickness. You can then strain your crème anglaise to get rid of any lumps.
It’s great when served with chocolate cake, and can also be used to make ice cream.
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Chef Tips and Tricks
Try this clever trick to make the perfect zebra cake!
- 2 large water or soda bottles (empty)
- 2 cups flour
- 1 cup sugar
- 2 sticks butter
- 6 eggs
- 1 tbsp baking powder
- 1 cup heavy cream
- 4 tbsp cocoa powder
- Preheat oven to 350°F.
- Ready 2 large plastic bottles, cleaned and dried.
- Add 1 cup of flour to each bottle.
- Add 1/2 cup of sugar to each.
- Melt butter, then add equal halves to each bottle.
- Add 6 eggs, 3 in each.
- Add 1/2 tbsp of baking powder to each.
- Add 1/2 cup of heavy cream to each.
- Shake the bottles thoroughly until the contents are well mixed.
- In one of the bottles only, add the cocoa powder.
- Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
- baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
- Continue with alternating additions of each mixture until all batter is used and the tin is full.
- Place in the oven and bake for 30 minutes.
- Serve and enjoy!