Saturday, August 1, 2009

Citrus Creme Anglaise

1 c milk
1 strip fresh clementine (or lemon) peel, about 2 inches long x 1/2 inch wide
(optional: 1 inch slice fresh ginger, peeled & slivered)

1 large egg
2 TBS sugar
1 1/2 tsp all-purpose flour

In small saucepan, heat milk, citrus peel and ginger over medium heat until hot, stirring often. Remove from heat & let stand 30 minutes. Reheat until very warm.

In small bowl, whisk together egg, sugar & flour until smooth. Remove citrus peel & ginger pieces from milk & discard. Gradually whisk hot milk into egg mixture, then transfer back to saucepan.

Cook over slowly over low heat, stirring constantly until temperature reaches 170°, 5 to 10 minutes, and until thickened enough to coat the back of a wooden spoon. (Do not let boil.) Pour custard into a bowl and cover surface with plastic wrap. Chill until cold.

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