Creme Anglaise Recipe - Cooking Index
Creme Anglaise Recipe - Cooking Index
| 5 | Egg yolks | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 2 cups | 474ml | Half and half |
| 1 teaspoon | 5ml | Vanilla extract |
Place yolks and sugar in a bowl and whip until the mixture becomes thick and light colored. Bring the half-and-half to a boil over medium heat and slowly add it to the yolk mixture, stirring all the while. Pour the sauce into a double boiler and cook over gently boiling water, stirring constantly, making sure you get into the edges of the pan. Cook until slightly thickened, about 5 minutes or more. Remove from heat, stir in vanilla, and place pan into cold water, stirring occasionally until mixture is lukewarm. This recipe yields about 2 1/2 cups of Creme Anglaise.
Source:
LEE BAILEY'S CALIFORNIA WINE COUNTRY COOKING by Lee Bailey (c) 1991 - Clarkson N. Potter, Inc., New York - 176 pages - $30.00 - As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest
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