Creme Anglaise

* Exported from MasterCook *

Creme Anglaise

Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups milk
1 vanilla bean -- split
1 1/3 cups sugar
8 egg yolks

Boil milk with the split vanilla bean steeped in it. Cover immediately after
milk has boiled to preserve flavor. In a bowl, mix the sugar and egg yolks,
beating with a wooden spoon until frothy, thick and nearly white. Slowly add
milk. Pour the mixture back into the saucepan and cook over a low flame,
stirring continuously with a spatula to prevent the egg yolks from
coagulating. As the sauce heats, the egg yolks will cause it to thicken. As
soon as the cream coats the spoon, remove from heat and pour into a bowl.
Allow to cool.

Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>


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