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Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › how do I make creme anglaise without curdling the eggs?
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how do I make creme anglaise without curdling the eggs?

post #1 of 3
Thread Starter 
please help, i have tried two different recipes for a basic creme anglaise and each time it looks great but not thick enough, so i keep cooking it and then the eggs curdle. it still tastes good but the texture is weird and it isn't as pretty as it should be.
post #2 of 3
Are you cooking the anglaise over a water bath? Your heat might be too high.
post #3 of 3
You really need to use a double boiler, over low heat, and stir constantly. It's not something you can make if you have any distractions, it requires your full attention.
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Mothering › Mothering Forums › Natural Living › Nutrition and Good Eating › how do I make creme anglaise without curdling the eggs?