---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       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:
        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