Creme Anglaise- Great Chefs

* Exported from MasterCook *

CREME ANGLAISE - GREAT CHEFS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Basics Creams
Masterchefs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lg Egg yolks
1/3 c Sugar
1 1/2 c Milk
1 ea Vanilla bean, 1-inch piece
-- split

Heat the milk with the vanilla bean to scalding.
Allow the milk to cool for 10 minutes.

Beat the egg yolks with the sugar and gradually
add the hot milk, whisking constantly. Cook the
mixture in a double boiler, stirring constantly until
it shows a "rose" pattern on the back of a wooden
spoon. Cool over ice water.

Source: Great Chefs of San Francisco, Avon
Books, 1984

Chef: Bruce LeFavour, Rose et Le Favour, St.
Helena,
: Napa Valley, California

Pastry Chef: Ann McKay



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