Crème Anglaise
- 530 g milk
- 450 g cream (36%)
- 30 g re.garum milk
Bring to a boil. Pour into a mixer that already contains:
- 220 g egg yolks
- 160 g sugar
- 20 g cornstarch
- 20 g rice flour
- 1 g Tahitian vanilla
- 3 g lemon zest
Preparation:
- In a pot, bring the milk and 36% cream to a boil. Add the re.garum milk and stir well.
- In a stand mixer or a bowl with a whisk, combine the egg yolks, sugar, cornstarch, rice flour, Tahitian vanilla, and lemon zest. Mix until smooth and homogeneous.
- Slowly pour the hot milk-cream mixture into the bowl with the egg yolk mixture, stirring continuously until well combined.
- Transfer the mixture back to the pot and bring to a boil over low heat, stirring constantly, for 3-4 minutes.
- Remove the pot from the heat and add 70 g orange juice and 20 g lemon juice.
- To prevent a skin from forming on the surface, cover the mixture directly with plastic wrap and let it cool to room temperature.
Result: A creamy and aromatic mixture, ideal as a base for various desserts or enjoyed on its own. The use of re.garum milk allows for less sugar to be used, giving the product body, richness, and lightness at the same time.
