I wanted to do another post which makes use of a technique. While I was searching for Judges’ recipes they teach in Masterclass, I came across a chocolate fondant recipe by Gary – one of the judges of Master Chef Australia. The dish had a delicious chocolate fondant served with a frothy milk shake. Though this theme is about recreating Master Chef recipes, I didn’t want to make all the components. The most interesting part of the recipe is making the creme anglaise or the English custard. We usually make milk shakes with icecream and milk blended together. And usually creme anglaise is used as the base of ice cream. So here, creme anglaise is prepared, chilled and beaten with cold milk for a frothy delicious milk shake. As making anglaise is a little bit technical, I wanted to try this for today’s post.
We usually use corn flour or custard powder to make ice cream base or custard, but this recipe uses milk and egg yolks. Egg yolk gives the rich and smooth finish for the custard. I made this thrice. The first and second attempt failed even though I have made custard this way in the past. I couldn’t really understand why, but after reading a little about the custard, I knew that I over heated the mix. If you watch MCA episodes, this happens many times for the contestants. Even though they know the technique and have made so many dishes, they would fail under pressure. I really felt for them yesterday. During my third attempt, I made the custard on a double boiler and it turned out fantastic. While making it on a double boiler, you need utmost patience as it takes longer to thicken. But it is worth all the effort. The recipe today makes a beautiful rich, silky smooth sauce which you can also use for desserts or can serve it with fresh fruits. You can also pour this into an ice cream maker and get some beautiful soft ice cream. The sauce will be thinner when hot, but will gradually thicken once it cools. Once in the fridge it comes to a really thick sauce like consistency.
Milk – 500 ml
Egg Yolks – 5
Sugar – 1/4 cup
Vanilla Essence – 1 tsp
Milk – 250 ml For Milkshake
In a bowl add yolks, sugar and vanilla and beat until the mixture is smooth and pale.
Heat milk and bring it to boil.
Remove from stove and add it in a drizzle over tyhe egg yolk sugar mixture while constantly whisking it.
Once all the milk gets incorporated, pour it into a glass bowl and place it over a pan of boiling water. Reduce flame and let the water boil on simmer.
Keep on whisking the milk and egg yolk mixture until it thickens to sauce like consistency and coats the back of the spoon. It may take 10 – 15 minutes.
Once done, the sauce will be slightly thin, but remove the bowl and place it over an ice bath.
Keep whisking until the custard cools.
Pour it into a jug and refrigerate for minimum two hours or let it sit overnight in fridge.
While making milk shake, mix together the whole custard and chilled milk in a blender and beat until frothy.
Serve it immediately in a tall glass.