LOCATION: Recipes >> Desserts Pudding >> Creme Anglaise 03
|
 |
|
Creme Anglaise 03
|
|
|
|
Creme Anglaise
2 cups milk
1 vanilla beans, split
4 egg yolks
1/4 cup sugar
1 pinch salt
In a saucepan, combine the milk and vanilla bean and bring just to
a boil. Remove from the heat, cover and allow to sit 10 minutes.
Meanwhile, in a medium bowl, whisk together the yolks, sugar and
salt until thick and light-colored. Discard the vanilla bean and
very slowly whisk the hot milk into the yolk mixture. Return the
mixture to the saucepan, set over medium heat and cook, stirring
constantly, until the custard thickens just enough to coat the
back of the spoon, about 10 minutes. (Do not overcook or the custard
will curdle.) Immediately remove from the heat and strain through
a fine-mesh sieve into a clean bowl. Serve warm or chilled. (If
necessary, rewarm the sauce in the top of a double boiler set over
simmering water.) Yield: 2 cups.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
