Butterfly Pea Creme Anglaise
Butterfly pea flower makes this custard a bright blue color. A perfect show stopping layer for a cake or center for a pavlova.
Ingredients
1/2 cup butterfly pea flower, dried and blitzed into a powder
1/2 cup heavy cream
1/2 cup milk
3 egg yolks
1/3 cup sugar
Method
- Simmer the cream, milk and butterfly pea powder and then let steep for 24 hours
- Strain the mixture and add the salt then rewarm to just simmering
- Whisk the yolks and sugar until pale and ribbony
- Temper the eggs by adding a 1/4 cup of the warm dairy at a time whisking the whole time until the egg mixture is warm and not scrambled
- Transfer the entire mixture back to the stovetop and cook over medium heat, stirring constantly, until the mixture reaches 170 F and coats the back of a spoon
- Strain through a fine mesh sieve and cover with plastic wrap touching the surface of the custard to prevent a skin from forming
