*  Exported from  MasterCook  *
 
                        CREME ANGLAISE - MASTER CHEFS
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Basics                           Creams
                 Masterchefs                      New york
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Milk
    1       c            Cream, whipping
   10       ea           Egg yolks
    1       c            Sugar
 
   For Creme Anglaise:
   ÿÿÿÿÿÿ  
        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
  
 
 
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