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Luke

Myhrvold Modernist Cuisine Creme Anglaise

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I made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe.

 

I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard?

 

The recipe does not say how to blend or when to stop.

 

Hoping one of the gurus can give me guidance before I try this again.

 

Many Thanks

Luke

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I don't have my MC set here with me, so I can't check the original recipe (minor suggestion: in such cases please write the volume number and page number where the recipe is located, flipping through MC is time consuming).

I suppose it requires to cook the basic batter in a bag at around 82°C. Problem with this is that you are not stirring the batter while it cooks, so you end up with the creme brulee / creme caramel effect: if the batter is not stirred then it starts to set. There is a good explanation about this on "On food and cooking" by Harold McGee.

To break those lumps you need to blend them, but for the least time possible. The more you blend, the less viscous the end result. Blending a creme anglaise is used when you get a too thick result and you want it more runny.

Personally I don't see the point in using this method for creme anglaise. It's such a simple and quick recipe that there is no need to go sous vide. Standard method is quicker, requires less equipment and ends up with less things to clean.

 

 

 

Teo

 


Teo

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