Recipe - Creme Anglaise (Vanilla Sauce)

3 lg Egg yolks
1/3 cup Sugar
1 One half cup Milk
1 Vanilla bean, 1inch piece
split

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcsf.zip