Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Milk |
| 1 cup | Cream, whipping |
| 10 \N | Egg yolks |
| 1 cup | Sugar |
CREME ANGLAISE
For Creme Anglaise: =================== 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.
Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York