In search of perfection slatt

In Search of perfection:

Crème Anglaise

Presentation by: Elfleda Malcolm

Raymond

What is Crème Anglaise • Also known as English Custard

• Vanilla flavored custard sauce

• Made from eggs, milk, cream, sugar, and vanilla beans

Crème Anglaise – its uses• Sauces

• Bavarois

• Ice Cream

Facts

• Coagulation on eggs is 80°C.

• Hard to maintain this temperature on stove.

• Not very productive to stand on the stove stirring and testing its temperature at the same time.

• Yield management in the kitchen.

Danger of making it…

. . . watery sweet scramble eggs

Why are we doing this research?

• It’s challenging to make crème

anglaise on a large scale

• It’s costly if it fails

• RM15/lt. cream, RM4.5/lt. milk,

RM25 for a stick of vanilla

Traditional Method:

Making Crème Anglaise.mp4

THE PROCESSOF

DISCOVERY NOW BEGINS….

Sous-Vide

• French - Under Vacuum

• Method of cooking that is intended to maintain the quality of the ingredients by heating them on low heat for longer period of time

Water Circulator

Uses water as a medium to cook

vacuum packed foods.

Why use a Water Circulator?

• Water distributes heat temperatures evenly and constantly throughout therefore the food is being cooked evenly on all surfaces.

• No irregularities in temperature.

Discovered:The Perfect Crème Anglaise

Discovered:The Perfect Crème Anglaise

• Savings - zero chance of failure - one-off investment• On-going research into innovative uses• Recognition for KDU in Malaysia - first college to use this method - Food & Hotel Malaysia (FHM) - Food Hotel Asia (FHA)