creme anglaise

Composed by cuuks, 18 Oct 2009, 8:03 pm

vanilla pod

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heavy cream

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egg yolk

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standart classic custard sweet popular bistro vanilla sauce ratio dessert

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cuuks, 18 Oct 2009, 8:03 pm

1/2 vanilla bean, split; 1 cup milk;1 cup heavy cream;5 egg yolks;1/3cups sugar: whisk half of sugar with egg yolk, add other half to liquids&vanilla and simmer; lower heat, temper, mix, heat, stir custard until it covers back of a spoon, cool and stir on ice, strain, serve. (makes 2 cups) -fl,keller