jeudi, mai 03, 2012

Crème Anglaise

The sauce is Crème Anglaise

This is not about the cake (Fondant de Nathalie) but about the sauce - Crème Anglaise as I've always known it to be called.

When you have made a moist but bitter cake because you've changed your chocolate and it was too strong, you may need this delicately perfumed sweet silky sauce to save your day.

I had guests yesterday, ran out of my usual fondant chocolate and used an unsweetened 100% cocoa table to make dessert, didn't increase the amount of sugar used and ended up with 2 bitter cakes.

The cakes would normally have been eaten up in a jiffy, but the kids do not like dark chocolate. So I had to make a crème anglaise.

We managed to eat out in the garden even though it rained in the morning. They are really intent on waking up the mosquitoes with all that rain lately, Hub actually found mosquitoes and their eggs in the water tank of his Nespresso machine!

Our guests were Thai and German, the latter is also our neighbour and both have kids in the school where the Babies go to. I was just thinking to myself the other day about how where you live (in terms of country, city, school and residence) could determine the kind of people you know.

After more than a decade in expatriation, we have really met all sorts of people. As you may remember, back in Italy most of our friends were fellow top-level Ferrari professionals or top executives from important MNCs like Mercedes, Tetra Pak, Volvo, Audi etc. Here in Shanghai, through the international schools and especially our residence (the budget you have for your accommodation is often linked to your position in/and your company), we are really meeting even more important people both local and foreign e.g. Country Head of Pepsi, top brass from GM, Exxon Mobile, Dow Corning etc often in charge not only of their companies' operations in China but in the region...

But I am pleased to say that no matter how important their husbands' positions most of the ladies I've met are usually very nice and interesting, and our children play together all the time. I'm still trying to get the husbands to meet up and become friendly - but almost all of them travel a lot so it has not been easy thus far.

Crème Anglaise :

2 egg yolks
70g caster sugar
250ml full cream milk
1/4 tsp pure vanilla extract
2 tsp grand marnier (optional)

Whisk the yolks with the sugar in a large bowl till white and creamy.

Bring the milk to the boil in a casserole and stir in the vanilla.

Whisk the hot milk bit by bit into the egg mixture.

Pour into the casserole and keep stirring over low heat till the mixture starts to boil (but remove from heat once the first bubbles appear). It should be around 85°C.

Strain the mixture through a sieve and put it into an ice bath to cool it down completely.

Keep in the fridge for 24 hours to stabilise the sauce and allow the aromas to mingle. Stir in some liqueur if so desired just before using the sauce.

Goes beautifully with chocolate cake or egg white islands (e.g. ile flottante). I would drink all of it on its own - but must practise restraint, of course. Really yummy.

Aucun commentaire: