RECIPES
Crème anglaise
By Maggie Beer
10 minutes
Prep time
1 hour, 5 minutes, plus chilling time
Cooking time
6 Servings
INGREDIENTS
350ml thickened cream
200ml full cream milk
2 whole eggs
100g white sugar
METHOD
- Place all ingredients into a mixing bowl or blender and blend until the sugar has dissolved.
- Pour the custard mixture into sterilised jars, secure the lids and place onto a perforated steam tray.
- Place into the steam oven and Steam at 85°C for 1 hour.
- Remove from the steam oven and allow to sit for 5 minutes, the custard can be used immediately or stored in the jar in the fridge and chilled for later use.
Hints and tips
- Add marmelades, fruit compotes and jam to the bottom of jars for flavoured variations.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
