Custard Sauce (creme Anglaise) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Milk,
2 t: Vanilla, or other flavor
4 each: Egg yolks,
-extract,
1/3 cup: Sugar,
1 T: Butter, softened
Directions:
Heat the milk to almost a simmer in a small saucepan. Beat the egg
yolks with the sugar in a mixing bowl. Beat yolks and sugar until the
mixture is thick and forms a ribbon. Beat in the vanilla, and then
add the hot milk slowly. Pour back into the saucepan, and cook over
very low heat, stirring constantly with a wooden spoon, until the
mixture is thick enough to coat the back of a spoon. Remove
immediately from the heat, and whisk in the softened butter. Press
plastic wrap directly into the surface. The plastic wrap prevents a
crust from forming. Chill well before serving.
Submitted By FRED TOWNER On 10-16-94
Source from luhu.jp
yolks with the sugar in a mixing bowl. Beat yolks and sugar until the
mixture is thick and forms a ribbon. Beat in the vanilla, and then
add the hot milk slowly. Pour back into the saucepan, and cook over
very low heat, stirring constantly with a wooden spoon, until the
mixture is thick enough to coat the back of a spoon. Remove
immediately from the heat, and whisk in the softened butter. Press
plastic wrap directly into the surface. The plastic wrap prevents a
crust from forming. Chill well before serving.
Submitted By FRED TOWNER On 10-16-94
Source from luhu.jp