|Preparation : 25 min||Resting : -|
|Cooking : 20 min||Equipment :|
|Difficulty :||Rating : 2 rates|
|Download the recipe :|
|Programmes :||accessories :|
|500||ml milk at room temperature|
|1||vanilla pod, split|
|1||Fit the whisk in a spotlessly clean and dry metal bowl. Place the 6 egg whites in|
the bowl. Remove the cap from the lid and whisk using the WHISK programme.
When small peaks start to form, add the sugar through the opening.
|2||Remove the egg whites from the bowl, shape* into quenelles* and place in the|
steamer basket. Put the crème anglaise ingredients into the metal bowl. Insert the
steamer basket and cook the egg white quenelles* at the same time as the crème
|3||Pour the crème anglaise into sundae glasses, place the egg whites on top, drizzle|
with caramel, and serve with almond tuiles.
|1||Put the milk, sugar, 6 egg yolks and split vanilla pod in the metal bowl. Run the EXPERT programme, 10 minutes/speed 4/82 °C.|
Awesome. Had a lot of left over whites so they got consumed into the creme anglaise. We used 8 bantam eggs as they were a lot smaller than standard eggs. Used maple syrup instead of caramel.
An old favourite, so easy to prepare in the CE, just divine!!