Stout Crème Anglaise
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
38
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Bring beer just to a boil in a small heavy saucepan, then remove from heat
2
Whisk together yolks, brown sugar, and a pinch of salt in a medium bowl until combined well
3
Whisk in cream and vanilla, then add hot beer in a slow stream, whisking constantly
4
Transfer to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thickened and registers 175°F on thermometer (do not let boil), about 5 minutes
5
Pour custard sauce through a fine-mesh sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and stir until cool
6
Remove from ice bath and refrigerate, covered, until cold, at least 1 hour
7
Bring beer just to a boil in a small heavy saucepan, then remove from heat
8
Whisk together yolks, brown sugar, and a pinch of salt in a medium bowl until combined well
9
Whisk in cream and vanilla, then add hot beer in a slow stream, whisking constantly
10
Transfer to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thickened and registers 175°F on thermometer (do not let boil), about 5 minutes
11
Pour custard sauce through a fine-mesh sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and stir until cool
12
Remove from ice bath and refrigerate, covered, until cold, at least 1 hour