Creme Anglaise-martha Stewart Living Recipe
Yield: 1 1/2 cupRecipe by luhu.jp
Ingredients:
1 1/4 cup: Milk,
1: Whole vanilla bean,
1/3 cup: Sugar,
3 large: Egg yolks,
1 tsp: Cornstarch,
1 tbsp: Cognac,
Directions:
1. In a small saucepan over medium heat, bring milk and vanilla bean
to a boil. Remove from heat and let stand for 5 minutes. Remove
vanilla bean.
2. Using an electric mixer, beat together sugar and egg yolks until
thick and fluffy. Add cornstarch. Mix in boiled milk, a little at a
time, on low speed. When mixture is thoroughly blended, transfer to a
heavy enameled saucepan. Cook over low heat, stirring slowly and
constantly with a wooden spoon. Continue stirring, without letting
sauce boil, until sauce thickens to a creamy consistency and surface
froth has subsided.
3. Remove mixture from heat and whisk in cognac. Strain through a fine
sieve and cool. Refrigerate in a covered container until ready to
use, up to 2 days.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Source from luhu.jp
to a boil. Remove from heat and let stand for 5 minutes. Remove
vanilla bean.
2. Using an electric mixer, beat together sugar and egg yolks until
thick and fluffy. Add cornstarch. Mix in boiled milk, a little at a
time, on low speed. When mixture is thoroughly blended, transfer to a
heavy enameled saucepan. Cook over low heat, stirring slowly and
constantly with a wooden spoon. Continue stirring, without letting
sauce boil, until sauce thickens to a creamy consistency and surface
froth has subsided.
3. Remove mixture from heat and whisk in cognac. Strain through a fine
sieve and cool. Refrigerate in a covered container until ready to
use, up to 2 days.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Source from luhu.jp