Creme Anglaise - Master Chefs

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Title: Creme Anglaise - Master Chefs
Categories: Basics, Creams, Masterchefs, New york
Yield: 10 servings

3 c Milk 10 ea Egg yolks
1 c Cream, whipping 1 c Sugar

For Creme Anglaise:
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Bring milk and cream to boil in heavy saucepan.

Meanwhile, beat egg yolks and sugar in mixer,until pale yellow
and forms a ribbon when beraters are lifted, about 7 minutes.

Slowly pour 1 cup of hot liquid into yolks, beating constantly.

Transfer yolk mixture to milk and cream in saucepan and stir
constantly over medium-low heat until it thickens enough to caot the
back of a spoon. DO NOT BOIL.

Strain into a large bowl set into a larger bvowl of ice water and
cool to room temperature, stirring occasionally. Cover and
refrigerate for at least two hours.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

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