Free Recipe Creme Anglaise – Master Chefs

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Creme Anglaise – Master Chefs Recipe

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

Creme Anglaise – Master Chefs Preparation

For Creme Anglaise: =================== Bring milk and cream to boil in heavy saucepan. Meanwhile, beat egg yolks and sugar in mixer,until pale yellow and forms a ribbon when beraters are lifted, about 7 minutes. Slowly pour 1 cup of hot liquid into yolks, beating constantly. Transfer yolk mixture to milk and cream in saucepan and stir constantly over medium-low heat until it thickens enough to caot the back of a spoon. DO NOT BOIL. Strain into a large bowl set into a larger bvowl of ice water and cool to room temperature, stirring occasionally. Cover and refrigerate for at least two hours. Source: New York”s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York mm-gc-sf

Cooking Temperature:

Recipe Serves: 1

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