|
|
|
|
|
|
CREME ANGLAIS Recipe | | International Desserts Recipe by Kevin Tighe |
| | INGREDIENTS | 2 Cup of Milk (About 485 or 490 ml)
4-5 Egg Yolks
6 tbs Sugar
1/2 tsp Salt
1/2 tsp Vanilla Extract
| | METHOD | 1. Scald the milk and keep it hot in the top of a double boiler.
2. In a bowl, beat the egg yolks with the salt and sugar until they are fluffy.
3. Still beating with a whisk, pour the hot milk into the egg yolks.
4. Return the mixture to the double boiler and heat it gently, stirring often, until it thickens enough to coat the spoon.
5. Add the vanilla and strain.
6. Serve this sauce warm or cool over puddings, sweet soufflés, etc.
|
More American Cuisine
|
|
|
L A T E S T R E C I P E S
|
|
 |
|
Discussion Forums
|
|
| |
Ask other experts on vegetarian cooking.
