Creme Anglaise
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 12:26am

Ingredients




5 beaten egg yolks
1 1/2 cups milk
1/4 cup sugar
1 1/2 teaspoons vanilla

Preparation

1 In a medium heavy saucepan stir together egg yolks, milk and sugar. Cook and stir continuously with a wooden spoon or heat-proof rubber spatula until mixture just coats the back of a clean metal spoon. Remove pan from heat. Stir in vanilla. Quickly cool mixture by placing saucepan in a large bowl of ice water for 1-2 minutes, stirring constantly 2 Pour mixture in a bowl and cover the surface with plastic wrap to prevent a skin from forming. Chill at least 2 hours before serving; do not stir.

About


Creme anglaise is delicious over fresh fruit or as a topping for fruit tarts and souffles. Leftovers can be chilled for 3 days.