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Cold-infused almond milk custard |

Name: Cold-infused almond milk custard |
Prep time: 45 minutes
Yield: Recipe for 4
Ingredients: Milk; Egg yolk; Sugar; Almonds

Brunch, Vegetarian, Gluten free, Sweet, Cream, Biscuit Dough

Note

We know more often the hot infusions, which usually abrupt the process much more and often too long infused.

Ingredients

Recipe for 4

Crème anglaise

250 Ml

Milk

3 Unit(s)

Egg yolk

50 Gr

Sugar

0.25 Cup(s)

Almonds

Preparation time: 45 min

Preheat your Oven at 400 °F

Mise en place

The day before ideally, plunge the whole almonds in your milk, place the whole in the refrigerator during twelve to thirty six hours. This will allow us to carry out a cold infusion which generally allows a diffusion of the flavours in the best conditions.
Crème anglaise

In a saucepan, bring the milk to a boil (without the almonds), with a heaping tablespoon of sugar.

In a bowl, whisk the egg yolks and the remaining sugar until they are white.
While whisking, gradually add the boiling milk. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon until the mixture coats the back of the spoon (pass your finger over it, the trace left by the finger should not close).

Strain the cream through a chinois étamine.

If not, you will do this operation after cooling.

Cool the cream quickly on ice.