EDC creme anglaise too runny

[mboosh]

Hi

I just had a go at the creme anglaise and the consistency is really watery. I gave it a few extra minutes but nothing changed. Will it set as its cooling or have I just been unlucky or punished for using cold ingredients?

Thanks

[RosieB]

I don't know the recipe you are using, (I don't have EDC) but if it uses egg, you may need to add an extra egg.  Mix it with a little milk in a cup and pour thru the lid with the machine running on 1 or 2??

[Deniser]

Oh - wish I have thought of that when I had a similar experience a couple of weeks ago (although mine was with Creme Patissere which I need to fill Profriteroles).  Had made this many times with no problem so don't really know what went wrong but will keep in mind if it happens again.

[Meagan]

I would also check your scales using the mc it should weigh between 20-30g just in case your scales were weighing heavier

[knittercook]

There are no reviews on this recipe yet, I asked a while back if anyone had made it and no one replied so I haven't been game to try it as it uses a lot of egg yolks so I want to be sure it works! 

I did find this creme anglais recipe over at the British Larder:
http://www.britishlarder.co.uk/classic-tart-tatin-with-velvety-creme-anglaise/#axzz1sWbuggVq

[mboosh]

Thanks for the replies. After heating it for longer it ended up splitting. Not a complete disaster as my 9 month old girls still liked the taste!

[DizzyGirl]

mboosh glad it all worked out in the end. I have never made that one, only the custard which always works and uses whole eggs.