Crème à l'Anglaise for Serving with Hot or Cold Compotes, formula C

Ingredients

• Crème à l'Anglaise
• icing sugar

Instructions

1. Prepare the crème anglaise as indicated in the first formula, but with 10 yolks only instead of 16 per litre of milk.
2. Pass it into special low timbales of silver or of porcelain.
3. Sprinkle the surface abundantly with icing sugar.
4. Cross-hatch the surface with an iron rod heated red in the fire.