The amazing chef, Michael Roux, said once that eggs should be treated gently. He used the word “nurse” (which I totally get)- and he said they do not like to be cooked “fiercely.” After I heard that I stopped ruining my scrambled eggs.
Last night I was craving crème anglaise to go on top of my fresh organic berries. I couldn’t find the recipe so here is the one I came up with on my own. It is pretty tasty.
image from cooking light
Crème Anglaise with Cinnamon
I love crème anglaise because you can store it in the refrigerator for three days. We always keep fresh fruit in the house, and I love to pour it on top of some berries after the kids go to bed, and I want to watch one of my DVRed shows with something sweet.
- 2 cups organic whole milk
- 1/3 cup organic cane sugar (from evaporated cane juice)
- 1 cinnamon stick (optional)
- 4 large egg yolks (cage-free or organic)
1. Combine milk sugar, and cinnamon stick in a small saucepan over medium-low heat. Cook for five minutes or until the sugar dissolves and the milk is hot.
2. Place egg yolks in a medium bowl; stir with a whisk until blended. Gradually add half of the hot milk mixture, stirring CONSTANTLY with a metal whisk. * DO NOT BOIL.*
3. Strain sauce through a sieve into a bowl. Discard cinnamon and place bowl of custard into an ice-filled bowl until the sauce is room-temp. Stir occasionally. After that serve or cover and chill.
