Whipping creme anglaise

[Droo]

I'm making the citron cream recipe in Migoya's Elements of Desserts (p318/9?).

It says to cook the anglaise to 85 degrees, place on an ice bath then whip the anglaise. I've done that but it doesn't seem to whip (let alone to a medium peak).

 

This is a new technique I've not tried before so I'm at a loss. Anyone have any ideas?

 

[pastrygirl]

Haven't tried it but hard to see how heavy cream with egg yolks wouldn't whip, unless it wasn't very thoroughly chilled.  How long was it on ice?  I think you'd want it close to 40F, cold, not just cooled.

[Droo]

Yes, I think that could have been my problem. It was room temperature when I whipped it and not cold. I also expected it to whip up a lot more than what it was doing. At 11 egg yolks I didn't want to waste it, so hopefully it won't be too dense. Next time, I'll cool it further.

[Drewman]

An iSi whipped cream canister works great.