P.H---英式香草奶油酱（VANILLACREMEANGLAISE）
2013-03-02 01:05阅读：
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.
英式克林姆酱，它是从英式奶油酱翻译过来的法语名称，作为一种最基础的百搭调味酱，
最常用在蛋糕，塔以及水果类甜品的淋酱。
.JPG "P.H---英式香草奶油酱（VANILLACREMEANGLAISE）")
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。
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。）
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。
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。
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。
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