Crème Anglaise 2 cups milk or 1 cup milk and 1 cup half and half ½ cup sugar 5 egg yolks 1 tsp vanilla Bring milk to a simmer over medium heat. Beat sugar and egg yolks at high speed with an electric mixer until pale and mixture forms a ribbon. Gradually add hot milk to egg yolk mixture, whisking until blended; return to saucepan. Cook over low heat, stirring constantly, until custard thickens and coats a spoon. Remove from heat; pour through a wire-mesh strainer into a bowl, and cool 10 minutes. Stir in vanilla. Cover and chill. Yield: 2 cups Ultimate pg. 397 |
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