Lemon Curd Anglaise Sauce
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Lemon Curd Anglaise Sauce
  Sauces    Lemon  
Last updated 6/12/2012 12:59:27 AM. Recipe ID 22412. Report a problem with this recipe.
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      Title: Lemon curd anglaise sauce
 Categories: E.
      Yield: 4 Servings
      4    Egg yolks
    1/3 c  Sugar
  1 1/4 c  Half and half
    1/2    Vanilla bean, split or 1
        ts Vanilla extract
    1/4 c  Lemon curd, homemade or
  Combine the egg yolks and sugar in a mixing bowl. Whip until light and
  fluffy. Bring the half and half to the scalding point with the vanilla
  bean, if used. Gradually pour the hot cream into the yolk mixture
  while stirring rapidly.
  Place the mixture over simmering water and heat slowly, stirring
  constantly, until it is thick enough to coat the back of a spoon. Be
  very careful not to get it hotter than 190 degrees or it will curdle.
  Immediately pour the custard into another container and continue
  stirring for a minute or so. Remove the vanilla bean and save for
  another use, or stir in the vanilla extract. Set the sauce aside to
  cool, stirring from time to time until cold.
  Place lemon curd in a medium mixing bowl and whisk in 3 tablespoons of
  creme anglaise, until a smooth consistency has been achieved. Fold in
  remaining creme anglaise. Store covered and refrigerated. The sauce
  will keep for about 3 days.

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Recipe ID 22412 (Apr 03, 2005)

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