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Elderflower Syrup Crème anglaise - Sauce or Base for Ice cream

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Preparation time: 15 -20 minutes
Ease of preparation: Easy
Yield: 8 servings

Ingredients

  • 250ml Milk
  • 3ml Elderflower Syrup
  • 40g Sugar
  • 3 Eggs
  • Ice and water

Equipment

  • 1 scale
  • Measuring spoons/cups
  • 1L saucepot
  • Whisk
  • Non-clip mat or wet tea towerl
  • Sieve
  • Mixing bowl

Preparation

  1. In a large sauce pot, scald the milk, add in the elderflower syrup,
  2. In a stainless-steel bowl place, the eggs, and the sugar, combine,
  3. Pour the milk into the bowl, whisk to incorporate, and dissolve all the sugar,
  4. Skim the top of the mixture to remove impurities if any,
  5. Pour the appareil (egg/ sugar/ milk mixture) back in sauce pot,
  6. Put back on stove top and cook over low heat, DO NOT BOIL,
  7. Remove pot from heat and let rest in an ice-cold water bath, cool down and serve.

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