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Creme Anglaise
For 1 cup sauce:

2/3 cup whipping cream
1/2 a vanilla bean, split lengthwise or 1/2 tsp. vanilla extract
1 egg yolk
1/3 cup sugar
2 tsp. Amaretto, orange liqueur, coffee or other desired liqueur (optional).

For 2 cups sauce:

1 1/3 cups whipping cream
1 vanilla bean, split lengthwise or 1 tsp. vanilla extract
2 egg yolks
2/3 cups sugar
1 TBS. Amaretto liqueur, orange, coffee or other desired liqueur. (optional).

In a heavy saucepan bring cream and if using, the vanilla bean just
to boiling, stirring frequently. Remove saucepan from heat. In a
mixing bowl combine a small amount of the hot cream, egg yolk(s)
and sugar. Beat with an electric mixer on high speed for 2-3 minutes
or till thick and lemon colored. Gradually stir about half of the
remaining cream mixture into the egg yolk mixture. Then return all
of the egg yolk mixture to the saucepan. Cook and stir over medium
heat just till mixture returns to boiling. Remove from heat. Remove
and discard vanilla bean or stir in the extract, if using. If
desired, stir in liqueur. Cover the surface with plastic wrap and
chill in the refrigerator until serving time. Do not stir.


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