Creme Anglaise - Master Chefs Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
CREME ANGLAISE
3 cup: Milk,
10: Egg yolks,
1 cup: Cream, whipping
1 cup: Sugar,
Directions:
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.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Michel Fitoussi, 24 Fifth Avenue, New York
Source from luhu.jp
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.
Source: New Yorks Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Michel Fitoussi, 24 Fifth Avenue, New York
Source from luhu.jp