01Custard sauceKrem anglez crème anglaise
Yolks, sugar and milk, cooked until they coat a spoon, never boiled. The base of butter cream, Bavarian cream and ice cream.Žumanca, šećer i mleko, kuvani dok ne oblože varjaču, a da nikad ne proključaju. Osnova puter krema, bavarske kreme i sladoleda.
Original · Escoffier, formula 2397Original · Eskofije, formula 2397
Yield: Prinos: not stated (about 1.5 l)nije navedeno (oko 1,5 l)
| 1907 | metricmetrički | |
|---|---|---|
| 12 | egg yolksžumanaca | |
| ¾ lb | 340 g | sugaršećera |
| 1 quart1 kvart | 1.14 l1,14 l | boiling milkključalog mleka |
- Work the yolks and sugar in a pan until they fall in a ribbon.Žumanca i šećer umuti u šerpi dok ne počnu da padaju kao traka.
- Add the boiling milk little by little.Malo-pomalo dodaj ključalo mleko.
- Cook on the fire, stirring, until it approaches the boil and coats the spoon. It must never boil.Kuvaj na vatri, uz mešanje, dok se ne približi ključanju i ne obloži varjaču. Nikad ne sme da proključa.
- Strain, and stir now and then as it cools.Procedi i povremeno promešaj dok se hladi.
- For hot sweets, a tablespoon of arrowroot is added.Za tople poslastice dodaje se kašika arorut skroba.
- Uncooked version, for poached dishes: 6 oz (170 g) sugar, 1 quart milk, 12 yolks.Nekuvana verzija, za jela koja se poširaju: 6 oz (170 g) šećera, 1 kvart mleka, 12 žumanaca.
- Sugar: 6 oz per quart is "a happy medium"; it can go from 3 to 12 oz. The thickness depends on the yolks.Šećer: 6 oz na kvart je „zlatna sredina“; može od 3 do 12 oz. Gustina zavisi od žumanaca.
- Butter cream: lukewarm custard and its own weight of butter. Bavarian cream: 8 leaves of gelatine per quart and twice its volume of whipped cream.Puter krem: mlak krem anglez i ista masa putera. Bavarska krema: 8 listića želatina na kvart i dvostruka zapremina šlaga.
TodayDanas
- Today usually less sweet, often half milk and half cream, and cooked by the thermometer instead of the spoon.Danas obično manje slatko, često pola mleko, pola pavlaka, i kuva se po termometru umesto po varjači.
- As soon as it reaches temperature, pour it through a sieve into a cold bowl: the hot pan keeps cooking it.Čim dostigne temperaturu, procedi ga u hladnu posudu: vruća šerpa nastavlja da ga kuva.
- Vanilla: the split pod infused in the milk and scraped.Vanila: rasečena mahuna prožme mleko, pa se sastruže.
Asket versionAsket verzija
- The temperature is the recipe: 79–83 °C, from our fire table, measured, not guessed.Temperatura je recept: 79–83 °C, iz naše tablice vatre, izmereno, ne odoka.
- Rinsed and dried, the vanilla pod goes into the sugar jar. The whites go to meringue or to the consommé raft.Isprana i osušena mahuna vanile ide u teglu sa šećerom. Belanca idu u puslice ili u splav za konsome.
- Salt in a dessert: 0.3–0.6 %, a pinch in the milk.So u desertu: 0,3–0,6 %, prstohvat u mleko.
When reality does not follow the recipeKad stvarnost ne prati recept
- It curdled a littleMalo se zgrušao Off the heat at once, into a cold jug, stick blender, strain.Odmah sa vatre, u hladan bokal, štapni mikser, procedi.
- Too thinPreredak Not cooked enough: back on a low heat to 80 °C. Or more yolks next time.Nedovoljno kuvan: vrati na tihu vatru do 80 °C. Ili sledeći put više žumanaca.
- Must hold for a hot sweetMora da izdrži uz toplu poslasticu Escoffier's own way: a tablespoon of arrowroot (or cornflour) per quart.Eskofijeov način: kašika arorut skroba (ili kukuruznog) na kvart.
StorageČuvanje
- Cool fast over ice, stirring; fridge 2 days, covered.Brzo ohladi na ledu, uz mešanje; frižider 2 dana, pokriven.
What is made from itŠta iz njega nastaje
- Butter creamPuter krem + the same weight of butter+ ista masa putera
- Bavarian creamBavarska krema + gelatine and whipped cream+ želatin i šlag
- Ice creamSladoled the base, churnedosnova, izmešana u mašini