Free Recipe Lemon Curd Anglaise Sauce
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Lemon Curd Anglaise Sauce Recipe
4 Egg yolks
1/3 c Sugar
1-1/4 c Half-and-half
1/2 Vanilla bean; split (or 1
-tspn vanilla extract)
1/4 c Lemon curd; homemade or
-purchased
Lemon Curd Anglaise Sauce Preparation
Combine the egg yolks and sugar in a mixing bowl. Whip until light and fluffy. Bring the half-and-half to the scalding point with the vanilla bean, if used. Gradually pour the hot cream into the yolk mixture while stirring rapidly. Place the mixture over simmering water and heat slowly, stirring constantly, until it is thick enough to coat the back of a spoon. Be very careful not to get it hotter than 190 degrees or it will curdle. Immediately pour the custard into another container and continue stirring for a minute or so. Remove the vanilla bean and save for another use, or stir in the vanilla extract. Set the sauce aside to cool, stirring from time to time until cold. Place lemon curd in a medium mixing bowl and whisk in 3 tablespoons of creme anglaise, until a smooth consistency has been achieved. Fold in remaining creme anglaise. Store covered and refrigerated. The sauce will keep for about 3 days. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK – (Show # EM-1A73 broadcast 11-14-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-15-1997 Recipe by: Emeril Lagasse
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