Creme Anglaise - Great Chefs Recipe
Yield: 16 servingsRecipe by luhu.jp
Ingredients:
3 large: Egg yolks,
1 each: Vanilla bean, 1-inch piece
1/3 cup: Sugar,
-- split,
1 1/2 cup: Milk,
Heat the milk with the vanilla bean to scalding. Allow the milk,
Directions:
to cool for 10 minutes.
Beat the egg yolks with the sugar and gradually add the hot milk,
whisking constantly. Cook the mixture in a double boiler, stirring
constantly until it shows a "rose" pattern on the back of a wooden
spoon. Cool over ice water.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California
Pastry Chef: Ann McKay
Source from luhu.jp
Beat the egg yolks with the sugar and gradually add the hot milk,
whisking constantly. Cook the mixture in a double boiler, stirring
constantly until it shows a "rose" pattern on the back of a wooden
spoon. Cool over ice water.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Bruce LeFavour, Rose et Le Favour, St. Helena,
: Napa Valley, California
Pastry Chef: Ann McKay
Source from luhu.jp