Recipe - Creme Anglaise

1 cup Milk
2 Egg yolks
4 tablespoon Granulated sugar
1 teaspoon Flour
2 teaspoon Vanilla

OR
2 ounce Bittersweet chocolate

OR
3 teaspoon Instant espresso powder

OR
2 tablespoon 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 yolksugar 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 2or3 days refrigerated.

VARIATIONS:

CHOCOLATE SAUCE: Add bittersweet chocolate, chopped, to the hot sauce and
stir until melted.

MOCHA SAUCE: Add 2to3 teaspoons of powdered instant espresso coffee.

ORANGE SAUCE: Add 2 tablespoons Grand Marnier or Cointreau.

Makes 1 One half Cups PETER KUMP PRODIGY GUEST CHEFS COOKBOOK