Crème Anglaise

Crème Anglaise (dried eggs)

View liquid egg formulation

Yield: 4 cups



Crème Anglaise

Ingredients Percent (%) Grams Volume
Egg, whole, dried 6.79 67.92 3/4 cup
Egg yolk, dried 3.40 33.96 1/2 cup
Sugar, granulated 11.24 122.44 2/3 cup
Cornstarch 1.47 14.67 2 tbsp.
Water 35.59 345.92 11.5 fl. oz.
Cream, heavy 26.83 268.34 9 fl. oz.
Cream, half and half 13.42 134.17 4.5 fl. oz.
Vanilla extract 1.26 12.58 1 tbsp.
Total 100.00 1000.00

 Method of Production:

  1. In a small bowl, blend eggs, egg yolks, sugar, cornstarch and water; whisk until combined.
  2. In a medium saucepan over medium heat, scald heavy cream and half and half.
  3. While whisking the egg mixture, gradually pour in the scalded milk mixture, then pour back into the saucepan.
  4. Cook over low heat while whisking constantly; cook until sauce thickens and coats the back of a spoon.
  5. Remove from heat and stir in vanilla.
  6. Serve warm over fruit or cover and refrigerate for later use.


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