how do I make creme anglaise without curdling the eggs? - Mothering Forums

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Old 09-12-2008, 11:47 AM - Thread Starter
 
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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.
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Old 09-12-2008, 04:17 PM
 
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Are you cooking the anglaise over a water bath? Your heat might be too high.
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Old 09-12-2008, 08:46 PM
 
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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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