Creme Anglaise- Master Chefs

* Exported from MasterCook *

CREME ANGLAISE - MASTER CHEFS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Basics Creams
Masterchefs New york

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Milk
1 c Cream, whipping
10 ea Egg yolks
1 c Sugar

For Creme Anglaise:
ÿÿÿÿÿÿ
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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