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     Recipe from 《 chocolate desserts by Pierre Herme》by Dorie Greenspan p 217 

 

Crème anglaise - it translates from the french as English cream - can serve as the base of a recipe, as it does with ice cream, or it can be an accompaniment, as it is so often to cakes, tarts and various fruit desserts.

 

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It is simply a mixture of egg yolks,cream, and whole milk flavored with vannilla bean pulp, but, when made properly, it is sublime. To attain sublimity, do not cool the crème anglaise immediately, after it reaches, the desired temperature and texture -- allow it to "poach" for a minute or two in the pan, then cool it:You'll get a smoother cream. In addition, if you refrigerate the crème anglaise for a day before using it, you'll "ripen" it, giving the eggs and the lactates in the milk the time they need to create a perfect osmosis.

这种酱虽然用料简单，只用到蛋黄、鲜奶油、全脂奶以及香草荚，但如果制作过程没有失误的话，出来的成品风味浓郁口感顺滑。而要制作出这样的成品，关键在于，将奶酱熬制到理想的温度和质地时，离火后不要马上冷却--让锅里的余热继续“煮”一两分钟，然后降温：这样做出来的酱要顺滑得多。另外，如果把制作完成的奶酱先冷藏一天再使用，让蛋和奶的风味完全融合，也比直接使用要出色很多。

 

Make about 2 1/2 cups (725g)

* 1 cup (250g)whole milk

* 1 cup (250g) heavy cream

* 2 moist, plump vanilla beans, split lengthwise and scraped

* 1/2 cup (100g) sugar

* 6 large egg yolks

 

成品大约是2.5 杯（725克）

· 1杯（250克）全脂牛奶

· 1杯（250克）鲜奶油

·2根湿润饱满的香草荚，对半剪开，把香草籽刮出来

·1/2 杯（100克）砂糖

·6个大蛋黄

 

1. In a small saucepan, bring the milk ,cream, and vanilla beans(pulp and pods) to a boil over medium heat( or do this in the microwave oven).Cover the pan, turn off the heat, and allow the mixture to rest for 10 minutes, time enough for the liquids to be infused with the warm flavor of vanilla.

将牛奶、鲜奶油、香草荚（香草籽和刮掉籽的香草壳）倒在一个厚底小奶锅里中火煮沸后（也可以在微波炉里进行），盖上盖子，熄火，浸十分钟，让香草的香气渗透到奶液里。

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2. Fill a large bowl with ice cubes and water. Set aside a smaller bowl that can hold the finished cream and be placed in this ice bath. Set aside a finemeshed strainer too.

在一个大点的盆里加入冰水和冰块，再准备一个能装得下做好的酱汁的小点的盆，并把它放在冰水中，上面放一个细筛子。

 

3.Put the yolks and sugar in a heavy-bottomed medium saucepan and whisk them together, off the heat, until they are thick and pale, about 3 minutes.Whisking without stop, gradually drizzle in the hot milk and cream;after about a third of the liquid has been added and the yolks are acclimated to the heat, you can add the remaining liquid in a steadier stream.When all the liquid gas been whisked into the yolks, remove and discard the vanilla vean pods (or save them for another use: see here). Put the saucepan over medium heat and stirring constantly with a wooden spatula or spoon, cook the cream until it thickens slightly, lightens in color, and most important, reaches 180°F(80°C), as measured on an instant-read themomerter -- all of whick will take less than 5 minutes. (Alternatively, you can stir the cream and then draw your finger down the spatula or the bowl of the wooden spoon -- if the cream doesn't run into the track you've created, it's done.)

把蛋黄和砂糖放进一个大点的厚底奶锅里，用打蛋器搅拌至浓稠发白，大约3分钟。一边继续搅打，一边把1/3奶液缓慢的倒入蛋液里，拌匀后，再把剩余的牛奶呈线型缓慢的加入，边加边搅拌。取出香草壳（香草壳不要丢弃，可另作他用）。然后把奶锅中火加热，用木勺不停搅拌，直到开始变稠，微微上色，温度达到180°F(80°C), 约需要不足5分钟的时间。（检验酱是否煮好，你可以用勺子搅一搅然后用手指在勺子上抹一下 -- 如果酱汁没有把你抹的痕迹淹没，就说明酱汁煮好了。）

 

 

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4. Immediately remove the saucepan from the heat and allow the cream to rest, or "poach", for a few minutes until the temperature reaches 182°F(83°C) -- again, just a matter of minutes. Place the smaller bowl into the ice-water bath and immediately strain the cream anglaise into it. Keep the cream over ice, stirring occasionally, until it has cooled completely.

马上离火，等一小会儿，让余热把酱汁的温度提升到182°F(83°C) ，把它过筛到碗中冰浴，不时搅拌，直到冷却。

 

 

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    5. When it is cold, cover the cream with plastic wrap, pressing the plastic against the cream's surface to create a seal, and refrigerate for 24 hours before using.

当酱放凉后，用保鲜膜紧贴酱的表面创造真空密封的环境，冷藏24小时后使用。

 

 

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KEEPING:

Covered tightly with plastic wrap pressed against its surface, cream anglaise can be kept in the refrigerator for up to 3 days. Do not freeze this sauce.

保存：

用保鲜膜紧贴酱的表面创造真空密封的环境，冷藏3天。不能冷冻。