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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Creme Anglaise
Difficulty Level: Easy
Recipe Id: FRA110

Creme Anglaise

  • 3 c Milk
  • 1 c Cream, whipping
  • 10 ea Egg yolks
  • 1 c Sugar

  1. Bring milk and cream to boil in heavy saucepan.
  2. Beat egg yolks and sugar in mixer,until pale yellow and forms a ribbon when beaters are lifted, about 7 minutes.
  3. Slowly pour 1 cup of hot liquid into yolks, beating constantly.
  4. Transfer yolk mixture to milk and cream in saucepan and stir constantly over medium-low heat until it thickens enough to coat the back of a spoon. DO NOT BOIL.
  5. Strain into a large bowl set into a larger bvowl of ice water and cool to room temperature, stirring occasionally.
  6. Cover and refrigerate for at least two hours.

May be used for dessert presentations or as an incorporated sauce (bread pudding).


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