Creme Anglaise

Try this Creme Anglaise recipe, or post your own recipe for Creme Anglaise

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Creme Anglaise Ingredients

1 c Milk	2 ts Vanilla -- -=OR=-
2 Egg yolks	2 oz -Bittersweet chocolate -OR-
4 tb Granulated sugar	3 ts -Instant espresso powder OR
1 ts Flour	2 tb -Grand Marnier or Cointreau

Instructions for Creme Anglaise

From: Gerald Edgerton Date: Tue, 21 May 1996 10:44:16 -0700 This is one of the basic dessert sauces. It is luscious simply served with fresh fruit. HEAT THE MILK to the boiling point while you ribbon the yolks with the sugar; beat with a whisk until canary yellow. Then add the flour and beat again. While whisking, pour the boiling milk over the yolk-sugar mixture, then return to the pan. Stirring, preferably with a wooden spoon that has a flat edge to scrape the bottom of the pan, bring just to the boil. Immediately remove from the heat, whisking to cool. Pour through a fine sieve for the best texture. Keeps 2-or-3 days refrigerated. VARIATIONS: CHOCOLATE SAUCE: Add bittersweet chocolate, chopped, to the hot sauce and stir until melted. MOCHA SAUCE: Add 2-to-3 teaspoons of powdered instant espresso coffee. ORANGE SAUCE: Add 2 tablespoons Grand Marnier or Cointreau. Makes 1 1/2 Cups PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Posted to Master Cook Recipes List, Digest #92

Main Ingredient: ChocolateCuisine: Uncategorized

More like this...