Empty My Fridge
White Chocolate Cream Anglaise | Chef Jean-Pierre
Ingredients
- Heavy cream2 cups
- White chocolate4 oz
- Vanilla1 tbsp
- Sugar2 tbsp
- Egg4
Instructions
- Scald the cream in a stainless steel pan, then add the white chocolate to melt.
- In a medium bowl, beat together the sugar, vanilla and egg yolks.
- Whisk 2 to 3 ounces of the hot cream into the egg mixture, then slowly pour in the rest of the cream.
- Return the mixture to the pan over medium heat for 5 to 7 minutes, stirring constantly with a wooden spoon until it thickly coats the back of a spoon (a finger drawn across leaves a clear line).
- Strain immediately through a fine sieve into a stainless bowl, whisk for a minute, then cool in an ice-water bath.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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EggCreamHeavy creamWhite chocolate
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