Ingredients with Measurements:
- 1 cup coconut milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Saucepan
- Whisk
- Fine-mesh strainer
- Bowl
- Plastic wrap
Step-by-step instructions:
1. In a saucepan, combine the coconut milk, heavy cream, and salt. Heat the mixture over medium heat until it comes to a simmer.
2. In a bowl, whisk together the egg yolks and sugar until pale and thick.
3. Slowly pour the hot coconut milk mixture into the egg yolk mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. Strain the mixture through a fine-mesh strainer into a bowl.
7. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the crème anglaise to prevent a skin from forming.
8. Chill the crème anglaise in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for simmering, low heat for cooking the mixture
Serving size:
Makes about 2 cups of crème anglaise
Nutritional information:
Calories: 200
Fat: 15g
Carbohydrates: 15g
Protein: 3g
Substitutions for ingredients:
- You can use regular milk instead of coconut milk if you prefer.
- You can use half-and-half instead of heavy cream for a lighter version.
- You can use coconut sugar instead of granulated sugar for a healthier option.
Variations:
- You can add shredded coconut to the mixture for a more intense coconut flavor.
- You can add a tablespoon of rum or coconut rum for a boozy twist.
- You can add a teaspoon of lime zest for a tropical flavor.
Tips and tricks:
- Make sure to whisk the egg yolks and sugar until pale and thick to ensure a smooth and creamy texture.
- Strain the mixture through a fine-mesh strainer to remove any lumps or curdled bits.
- Chill the crème anglaise before serving to allow it to thicken and set.
Storage instructions:
Store the crème anglaise in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crème anglaise in a saucepan over low heat, stirring constantly, until warmed through.
Presentation ideas:
Serve the crème anglaise in a small bowl or ramekin, garnished with shredded coconut or fresh berries.
Garnishes:
Shredded coconut, fresh berries, mint leaves
Pairings:
This crème anglaise pairs well with fruit tarts, cakes, and pies.
Suggested side dishes:
Serve the crème anglaise alongside a fresh fruit salad or a slice of coconut cake.
Troubleshooting advice:
- If the mixture curdles or separates, remove it from the heat immediately and whisk vigorously until smooth.
- If the crème anglaise is too thick, whisk in a little bit of milk or cream to thin it out.
Food safety advice:
Make sure to cook the crème anglaise to a temperature of at least 160°F to ensure that it is safe to eat.
Food history:
Crème anglaise is a classic French dessert sauce made with milk, sugar, and egg yolks. It is often flavored with vanilla and served with fruit or desserts.
Flavor profiles:
Creamy, sweet, coconutty
Serving suggestions:
Serve the crème anglaise chilled or at room temperature, drizzled over your favorite dessert.
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