The “coating” technique

That is to cook on low heat a preparation in a saucepan while stirring constantly with a spatula. The preparation will gradually thicken and "coat" the spatula.

To use this technique

Elle & Vire products used
Light Cream
So Light
Necessary utensils
Saucepan
Spatule en bois
Saladier

Chef's technique step by step

  1. 1

    Pour the single cream into a saucepan and heat it gently with a pre-opened vanilla pod.

    Chef's tip

    To flavour the cream with a vanilla pod, see also the Elle & Vire special guide.

  2. 2

    Prepare the base of your custard by thoroughly mixing egg yolks and caster sugar; Whisk the mixture well to whiten it. 

    Chef's tip

    Whisk the mixture briskly to make sure it is smooth.

  3. 3

    When the cream is hot (it should not boil, just be hot), add a small amount of the hot cream to your mixture while stirring well.

    Once it is thoroughly mixed, pour it into the saucepan containing the rest of the cream to cook, while stirring continuously with a spatula.

    Chef's tip

    Working in two steps like this allows the egg-based mixture to increase gradually in temperature

  4. 4

    Cook the mixture while stirring continuously and watching the texture, which should thicken progressively.

    Chef's tip

    Be careful not to boil the mixture as this could curdle the egg yolks. The cooking temperature should be between 80 and 85°C max (176 - 185°F).

  5. 5

    As the mixture thickens it will coat the spatula (hence the term “coating”). Remove from the heat, continuing to stir, then allow to cool.

    Chef's tip

    To test when the ideal cooking time has been reached, dip the spatula in the mixture and draw a line with your finger down the flat side. If the line remains clearly visible, it is ready.

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