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RECIPE FOR CREME ANGLAISE |
Title: Creme Anglaise Category: Desserts Sub-Category: Sauces, Toppings
Instructions:
Creme AnglaiseServe with fresh berries or other fruit. 4 egg yolks, beaten 1/4 cup granulated sugar 1/4 teaspoon salt Dash of ground nutmeg 1 1/2 cups warm milk 1 teaspoon vanilla extract Combine first 4 ingredients in top of double boiler; bring water to a boil. Gradually add milk, stirring constantly. Cook over low heat, stirring occasionally, until sauce thickens and reaches 160 degrees F (about 15 minutes). Remove from heat, and stir in vanilla extract; cool. Cover with plastic wrap, gently pressing directly on sauce; chill.
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