Custard sauce (creme anglaise)

Yield: 1 servings

Measure Ingredient
1½ cup Milk
4 eaches Egg yolks
⅓ cup Sugar
2 teaspoons Vanilla (or other flavor) extract
1 tablespoon Butter, softened

Heat the milk to almost a simmer in a small saucepan. Beat the egg yolks with the sugar in a mixing bowl. Beat yolks and sugar until the mixture is thick and forms a ribbon. Beat in the vanilla, and then add the hot milk slowly. Pour back into the saucepan, and cook over very low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon. Remove immediately from the heat, and whisk in the softened butter. Press plastic wrap directly into the surface. The plastic wrap prevents a crust from forming. Chill well before serving.

Submitted By FRED TOWNER On 10-16-94

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