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caramelized pistachio floating islands, saffron custard

Brunch, Vegetarian, Gluten free, Sweet, Cream, Fruits

Here is a recipe of basic crème anglaise with the vanilla of Madagascar.

Note

Here is the basic recipe of a crème anglaise. Be attentive to the cooking of your cream to obtain a smooth texture.

Ingredients

Recipe for 4 persons

For the crème anglaise

750 Ml
Milk
8 Unit(s)
Egg yolk
150 Gr
Sugar
4 Unit(s)
Saffron pistil

125 Ml
Egg white
125 Ml
Sugar
125 Gr
Icing sugar

0.25 Cup(s)
Pistachios
2 Tbsp
Icing sugar

Preparation time: 5 min

  • Preparation

    In a saucepan, heat the milk. In an other saucepan, off the heat, whisk the egg yolks, sugar and vanilla until the mixture whitens. Gradually add the hot milk while whisking. Cook over low heat, stirring constantly with a wooden spoon until the mixture easily coats the back of the spoon. Refrigerate.

  • Preparation for the meringue

    Beat the egg whites until soft peaks form. Gradually add sugar and continue to mix until a bright and firm meringue. With the spatula, add the icing sugar folding. Using a pastry bag or a spoon, fill meringue buttered ramekins and bake in the micro-wave 30 seconds or 1 minute..

  • Caramelized pistachios

    In a medium hot pan, roll the pistachios, add the powdered sugar little by little. This will dissolve and caramelize the pistachios, be careful with the caramelization, stay in control of the fire.

    Once cooled, crush them lightly under the bottom of a saucepan.

    Sprinkle on the floating islands before serving.

Here is the basic recipe of a crème anglaise. Be attentive to the cooking of your cream to obtain a smooth texture.

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