Crème anglaise

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This versatile ingredient can be used as a base for your bread puddings, dairy based drinks, or be churned into ice cream.

For citrus fun, zest an orange, lemon or lime, or add a flavored liquor into your crème anglaise.

Ingredients

Directions

Gently heat Jerzee Evaporated Milk, water, and half of the sugar in a saucepan until just below simmering (about 140⁰F) and the sugar begins to dissolve. Stir occasionally to prevent sticking and scorching.
While the evaporated milk mixture is heating, combine egg yolks and remaining sugar in a large bowl.
Temper warm evaporated milk mixture into egg yolks slowly pouring it into eggs while whisking in ¼ cup increments. Do this until 2/3 of the evaporated milk mixture is tempered into the eggs.
Return custard to the saucepan. Continue to cook on low heat, stirring frequently until custard reaches nappe consistency at 175⁰ Remove some heat.
Strain through cheesecloth or a chinois into a container that is placed over an ice bath. Allow to cool while stirring occasionally.

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