Jean-François Piège sharing with you each Saturday on The Point of its secrets. The chief 2-star Grand Restaurant in Paris you reserve today one of his favorite deserts : the English cream. Milk, vanilla pods, egg yolk, sugar, and the turn is played. You will see, it is simple, fast and inrat. A pure delight that will accompany next week the floating island with pink pralines that Jean-François Piège serves The Chicken to the Pot, its bistro cuisine bourgeois near les Halles in the 1st arrondissement of Paris. Now, it is up to you to do it again. Enjoy !
recipe : English cream of Jean-François Piège (4 persons)
market
37,5 cl of semi-skimmed milk, 2 vanilla pods, 5 egg yolks, 75 g powdered sugar
The furnace
Pour the milk into a saucepan. Split the vanilla pods in the length. Scratch them with the tip of a knife to extract the grain. Scatter the beans and the vanilla pods in the milk. Boil the whole. If you want to go faster, you can spread a little sugar in the preparation so that it rises in temperature quickly. Let it brew to your liking.
During this time, place the egg yolks in a very large bowl or in a bowl. Place the remaining sugar on top. Mix vigorously with a whisk until all white and smooth. Pour the vanilla milk hot inside. Decant then the preparation in the pan initial.
The custard is almost cooked. Go give him a small kick of hot. When the custard becomes creamy and spoon, set aside in a container to cold so as to prevent it from clotting.
Consult our folder : Jean-François Piège - to Fall into the Trap
