Making Crème Anglaise
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Looks Good but It needs to cool to thinking up nicely...
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It's probably too watery because you're supposed to finish it off by putting it over an ice bath after cooking and before use. That might help the problem some.
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That was way too liquid!
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That was a Virginized egg nogg
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@luvfinger perhaps a bit too much yolk? Also another trick I use is using pure vanilla extract, but add it in last when your anglaise is off the burner. This way the alcohol in it will burn out but your flavor won't evaporate out completely :)
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That is WAY too watery... and if you add the sugar with the cream, it will not only dissolve quicker, but it will prevent your cream from scalding.
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too watery and runny stage. put it on bain marie madam :)
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So I tried to make this following the instructions best I could, given a home kitchen, and I was please with the thickness, however, the taste was a little on the yoke side and it tasted a bit like liquidity custard- is that what it's suppose to taste like? I've never had made from a restaurant. Also, the pan that I used had a fairly thick layer of custard (like) consistency left behind., but, I did run it through
I'm curious if I over heated the recipe... All in all it didn't taste too bad
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it will thicken a little when cooled. This video appears to be pouring the sauce straight from the pan onto the cake. Anglaise is usually cooled prior to use. The other fault in the video is that no time is shown cooking the sauce, which is the trickiest part of making it.
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actually this creme anglaise is runny, it has to me more creamy not thick but creamy that was more watery
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The end result looked a little runny.
Not quite nappe`
macapuno123 2 years ago 9
Ditto the "that's sooo not thick enough". Way too watery.
ntrevatt 1 year ago 8