Creme anglaise - great chefs
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3 lg Egg yolks 1 ea Vanilla bean, 1-inch piece
1/3 c Sugar -- split
1 1/2 c Milk
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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