Matcha Creme Anglaise
Print recipeIngredients
- 12oz heavy cream
- 12oz whole milk
- 1 tablespoon Matcha (green teen powder)
- 4 tablespoons sugar
- 4 Large egg yolks
- 1 vanilla bean scraped (bean discarded)
Directions
| Step 1 | |
| Heat milk, cream and matcha powder over medium heat until mixture is simmering Remove from heat | |
| Step 2 | |
| Whisk yolks and sugar together in a medium sized bowl, going one ladle at a time, add 2-3 ladles of milk mixture into eggs whisking constantly (this is easier if you put a damp towel under the bowl) Get a large bowl with some ice and water ready to cool the sauce as needed | |
| Step 3 | |
| Return egg mixture to milk mixture and return to low heat, stir gently and constantly, until sauce starts to thicken, about 10 minutes, don't let it boil, and if it starts to get close move the pot to the bowl of ice water to cool it Sauce is thick enough when it coats the back of your ladle | |
| Step 4 | |
| As soon as sauce is thick enough, put pot back into ice water and stir to lower the temperature, just a little is enough to keep the eggs from scrambling. | |
| Step 5 | |
| Remove the pot from the ice water, and put a new bowl into the ice water, and strain the sauce into that bowl. Serve cold | |