*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CREME ANGLAISE-----
    1       qt           Milk
      1/2   lb           Sugar
   12       lg           Egg yolks, reserve the
                         -- whites
                         Paste, vanilla bean
    2       ea           Figs, ripe
    6       oz           Cabernet Sauvignon
    1       c            Almonds, sliced, blanched
    2       oz           Paste, pistachio
        1.  In a saucepan, bring milk to a boil.  Place
   the sugar and egg yolks in a mixer or bowl and whip
   well, then add vanilla bean paste. Add milk to the
   sugar and eggs, while whipping.  Put this mixture into
   a large metal bowl and heat slowly.  Using a wooden
   spatula, move egg yolks around so they will not cook.
   When puffed and mixed, cool by placing the bowl in ice
        2.  Peel the figs, cut in half and sprinkle tops
   with sugar. Place them in a flat bowl with the wine
   (Cabernet Sauvignon or Port) and marinate overnight
   (at least 2 - 3 hours).  Reserve marinade and figs.
        3.  Pour the Creme Anglaise into a saucepan, mix
   with 3/4 cups of the almonds and pistachio paste, then
   process in an ice cream machine.
        4.  To serve, put the figs on a plate.  Shape the
   chilled Creme Anglaise into quenelles and add to the
   plates.  Pour marinade over the figs, add whipped
   cream mixed with sugar.  Sprinkle with almonds
   (chopped) and serve.
        Source: Great Chefs of San Francisco, Avon Books,
        Chef:   Udo Nechutnys, The Miramonte Restaurant,
   San Francisco, CA
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