Creme anglaise - great chefs

Yield: 16 servings

Measure Ingredient
3 larges Egg yolks
⅓ cup Sugar
1½ cup Milk
1 each Vanilla bean, 1-inch piece split

Heat the milk with the vanilla bean to scalding. Allow the milk to cool for 10 minutes.

Beat the egg yolks with the sugar and gradually add the hot milk, whisking constantly. Cook the mixture in a double boiler, stirring constantly until it shows a "rose" pattern on the back of a wooden spoon. Cool over ice water.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay

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