Creme Anglaise

* Exported from MasterCook *

CREME ANGLAISE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Sauces
Chocolate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Milk
2 Egg yolks
4 tablespoons Granulated sugar
1 teaspoon Flour
2 teaspoons Vanilla -- -ÿÿ
2 ounces -Bittersweet chocolate -OR-
3 teaspoons Instant espresso powder OR
2 tablespoons Grand Marnier or Cointreau

This is one of the basic dessert sauces. It is luscious simply served with
fresh fruit.

HEAT THE MILK to the boiling point while you ribbon the yolks with the
sugar; beat with a whisk until canary yellow. Then add the flour and beat
again. While whisking, pour the boiling milk over the yolk-sugar mixture,
then return to the pan. Stirring, preferably with a wooden spoon that has a
flat edge to scrape the bottom of the pan, bring just to the boil.
Immediately remove from the heat, whisking to cool. Pour through a fine
sieve for the best texture. Keeps 2-or-3 days refrigerated.

VARIATIONS:

CHOCOLATE SAUCE: Add bittersweet chocolate, chopped, to the hot sauce and
stir until melted.

MOCHA SAUCE: Add 2-to-3 teaspoons of powdered instant espresso coffee.

ORANGE SAUCE: Add 2 tablespoons Grand Marnier or Cointreau.

Makes 1 1/2 Cups PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK







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