Free Recipe Creme Anglaise – Great Chefs
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 16
Ingredients for Creme Anglaise – Great Chefs Recipe
3 lg Egg yolks
1/3 c Sugar
1-1/2 c Milk
1 Vanilla bean, 1-inch piece
— split
Creme Anglaise – Great Chefs Preparation
Heat the milk with the vanilla bean to scalding. Allow the milk to cool for 10 minutes. Beat the egg yolks with the sugar and gradually add the hot milk, whisking constantly. Cook the mixture in a double boiler, stirring constantly until it shows a rose pattern on the back of a wooden spoon. Cool over ice water. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
How Do You Cook Creme Anglaise – Great Chefs?
If you know another way to cook Creme Anglaise – Great Chefs please make a comment in the form below to help other free recipe users make the best of this free recipie.