This versatile ingredient can be used as a base for your bread puddings, dairy based drinks, or be churned into ice cream.
Chef Tip: For citrus fun, zest an orange, lemon or lime, or add a flavored liquor into your crème anglaise.
Ingredients
Yield: 10 lbs
- 1 #10 can Jerzee Evaporated Milk
- 3 cups Water
- 12 Egg Yolks
- 3 cups Sugar
- 1/2 cup Vanilla Extract
Directions
- Gently heat Jerzee Evaporated Milk, water, and half of the sugar in a saucepan until just below simmering (about 140⁰F) and the sugar begins to dissolve. Stir occasionally to prevent sticking and scorching.
- While the evaporated milk mixture is heating, combine egg yolks and remaining sugar in a large bowl.
- Temper warm evaporated milk mixture into egg yolks slowly pouring it into eggs while whisking in ¼ cup increments. Do this until 2/3 of the evaporated milk mixture is tempered into the eggs.
- Return custard to the saucepan. Continue to cook on low heat, stirring frequently until custard reaches nappe consistency at 175⁰ Remove some heat.
- Strain through cheesecloth or a chinois into a container that is placed over an ice bath. Allow to cool while stirring occasionally.
