Creme anglaise - master chefs
Basics Creams New York
Last updated 6/12/2012 12:56:42 AM. Recipe ID 19010. Report a problem with this recipe.
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.
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