Title: Creme anglaise - master chefs
 Categories: Basics, Creams, Masterchefs, New york
      Yield: 10 Servings
 
      3 c  Milk
      1 c  Cream, whipping
     10 ea Egg yolks
      1 c  Sugar
 
  For Creme Anglaise: ===================
  
       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 medium-low 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.