Date Added: 10 Sep 2009
Listed in: Dessert Recipes

Creme Anglaise Ingredients

3 c Milk
1 c Cream,whipping
10 Egg yolks
1 c Sugar

Creme Anglaise Cooking Instructions

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.


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