Best creme anglaise

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Recipe by: laurentiu-ioan

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Milk
2 Egg yolks
4 tb Granulated sugar
1 ts Flour
2 ts Vanilla; -=OR=-
2 oz -Bittersweet chocolate -OR-
3 ts -Instant espresso powder OR
2 tb -Grand Marnier or Cointreau

This is one of the basic dessert sauces. It is luscious simply served
with fresh fruit.

HEAT THE MILK to the boiling point while you ribbon the yolks with the
sugar; beat with a whisk until canary yellow. Then add the flour and
beat again. While whisking, pour the boiling milk over the yolk-sugar
mixture, then return to the pan. Stirring, preferably with a wooden
spoon that has a flat edge to scrape the bottom of the pan, bring
just to the boil. Immediately remove from the heat, whisking to cool.
Pour through a fine sieve for the best texture. Keeps 2-or-3 days
refrigerated.

VARIATIONS:

CHOCOLATE SAUCE: Add bittersweet chocolate, chopped, to the hot sauce
and stir until melted. MOCHA SAUCE: Add 2-to-3 teaspoons of powdered
instant espresso coffee. ORANGE SAUCE: Add 2 tablespoons Grand
Marnier or Cointreau. Makes 1 1/2 Cups