CREME ANGLAISE

For 340 ml:
250 ml Milk
250 ml Heavy cream
4 Egg yolks
1/2 Vanilla bean
80 Gram Sugar

1. Place milk, cream, and vanilla bean into sautoir and bring to a boil. Let cool for a few minutes.

2. Blanchier yolks with sugar. Work the yolks and sugar with a whisk until pale yellow and holds a ribbon.

3. Add hot milk and cream, a little at a time to the yolks and sugar, whisking constantly. Do not allow yolks to overcook. When all milk and cream has been added to yolks, return mixture to sautoir and cook over medium heat, stirring constantly with a wood spoon, until the mixture begins to thicken.

4. The creme anglaise is done when it naps the back of the spoon and a finger drawn through it leaves a clear line.

5. Strain through a fine chinois and cool over an ice bath, stirring until no steam escapes.

Cost of ingredients:

INGREDIENT QUANTITY UNIT UNIT COST
COST/UNIT INGRED COST
Milk 250 ml 3.18 Gal $ 0.21

Heavy cream 250 ml 2.59 pint 1.37

Eggs 4 Ea 1.79 Doz 0.60

Sugar 80 Gram 0.49 Lb 0.09

Vanilla bean 0.75
TOTAL $ 3.02

 

Cost = $3.02 for 340 ml = $0.0089 per ml