*  Exported from  MasterCook  *
 
                        CREME ANGLAISE - GREAT CHEFS
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Basics                           Creams
                 Masterchefs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lg           Egg yolks
      1/3   c            Sugar
    1 1/2   c            Milk
    1       ea           Vanilla bean, 1-inch piece
                         -- split
 
        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
  
 
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