Crème Anglaise Recipe
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This delicious sauce, rich but not thick, has many uses but is especially good with fresh fruit.
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6 egg yolks
1/2 cup sugar
2 cups whole milk, half-and-half, or a mixture
1 teaspoon vanilla
In a heavy saucepan, heat milk until it barely simmers.
In a bowl, whisk yolks and sugar thoroughly, until sugar is dissolved.
Slowly whisk 1 cup hot milk into the beaten yolks, then add this mixture to the milk in the saucepan. Cook over low heat stirring constantly, being careful to scrape bottom and sides of the pan as you stir. Do Not Boil! Cook until the mixture reaches 170°F. If working without a thermometer, watch for the sauce beginning to thicken--it should be like heavy cream, leaving a light coating on the stirring spoon. This will take about 10 minutes, depending on the beginning temperature of the ingredients and stove temperature.
Remove from heat, add vanilla, and continue to stir for another minute or two, to keep the sauce from congealing on the bottom of the hot pan. Serve warm or cold.
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