*  Exported from  MasterCook  *
 
                               Creme Anglaise
 
 Recipe By     : Catering Site
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 3/4  cups          milk
    1                    vanilla bean -- split
    1 1/3  cups          sugar
    8                    egg yolks
 
 Boil milk with the split vanilla bean steeped in it.  Cover immediately after
 milk has boiled to preserve flavor.  In a bowl, mix the sugar and egg yolks,
 beating with a wooden spoon until frothy, thick and nearly white.  Slowly add
 milk.  Pour the mixture back into the saucepan and cook over a low flame,
 stirring continuously with a spatula to prevent the egg yolks from
 coagulating.  As the sauce heats, the egg yolks will cause it to thicken.  As
 soon as the cream coats the spoon, remove from heat and pour into a bowl.
 Allow to cool.
 
 Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving