Recipe - Creme Anglaise - Master Chefs

1 cup Whole milk
4 lg Egg yolks
One half cup Sugar
Three fourths teaspoon Vanilla extract

Pour the milk into a heavy saucepan and bring nearly to a boil.

Whisk together the egg yolks and sugar until smooth and pale yellow.

Ladle a few spoonfuls of the warm milk into the eggs and whisk to combine.
Then pour the egg mixture into the milk in the pan. Cook over low heat,
stirring constantly with a wooden spoon, until thick enough to coat the
spoon, about 5 minutes. Remove from the heat and stir 2 minutes longer to
stop the cooking. Cover and chill until serving time.

Notes: Creme Anglaise can be flavored with coffee by infusing the milk
with finely ground espresso, or with such liquers as Kahlua or Grand
Marnier by stirring them in at the end. Yield: 1One fourth cups.
Per serving: 195 Calories; 7g Fat (33% calories from fat); 5g Protein; 28g
Carbohydrate; 221mg Cholesterol; 37mg Sodium

Recipe By: French Cooking For Beginners

Posted to EATL Digest 4 November 96

Date: Tue, 5 Nov 1996 09:27:40 0500

From: "McNamara, Kelly" kmcnamara@LIGGETT.COM