*  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:
        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.
        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
        Source:  New York’s Master Chefs, Bon Appetit
        :  Written by Richard Sax, Photographs by Nancy
        :  The Knapp Press, Los Angeles, 1985
        Chef:  Michel Fitoussi, 24 Fifth Avenue, New York
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