Recipe - Creme Anglaise - Great Chefs

CREME ANGLAISE
3 cup Milk
1 cup Cream, whipping
10 Egg yolks
1 cup Sugar

For Creme Anglaise:
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Bring milk and cream to boil in heavy saucepan.

Meanwhile, beat egg yolks and sugar in mixer,until pale yellow and
forms a ribbon when beraters are lifted, about 7 minutes.

Slowly pour 1 cup of hot liquid into yolks, beating constantly.

Transfer yolk mixture to milk and cream in saucepan and stir
constantly over mediumlow heat until it thickens enough to caot the back
of a spoon. DO NOT BOIL.

Strain into a large bowl set into a larger bvowl of ice water and cool
to room temperature, stirring occasionally. Cover and refrigerate for at
least two hours.

Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Michel Fitoussi, 24 Fifth Avenue, New York

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