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Creme Anglaise


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 quart half & half or whole milk
8 oz. sugar
1/2 vanilla bean, split
12 egg yolks


Bring milk & sugar to boil with vanilla bean; temporarily remove from burner.


In a bowl, whisk yolks to liquefy, then temper by whisking in 1/4 of the boiling milk (*whisk continually & quickly to avoid cooking the yolks).


Return milk mixture to heat & whisk yolk mixture in.


Continue whisking apx. 1 minute until thickened (mixture should 'coat' the back of a spoon).


Strain into clean bowl and whisk 1 minute to cool.


Cool by placing in larger bowl of ice water; cover with saran wrap and refrigerate immediately.


Keeps 24-36 hours in refrigerator.


Pairs Well With


Notes

(Basic ratio is 4 part dairy to 1 part sugar)

A dash of local for every season
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