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Crème Anglaise
Yield: 48 (1/4 cup) servings
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| Ingredients |
Lb. |
Oz. |
Measure |
Method |
| Frozen (thawed) liquid sugared egg |
2
|
4 |
4 cups
|
In medium saucepan, whisk until light, 3 to 4 minutes. |
| Yolk |
- |
10 |
1 1/3 cups
|
- |
| Sugar |
- |
- |
- |
Blend. Whisk in. |
| Cornstarch |
- |
1.75 |
1/3 cup
|
- |
| Water |
- |
12 |
1 1/2 cups
|
- |
| Heavy cream |
- |
32 |
1 qt. |
Scald. |
| Half & Half |
- |
16 |
2 cups
|
- |
| Vanilla extract |
- |
- |
3 Tbsp. |
- |
| Total approximate weight |
6 lb. |
9 oz. |
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Instructions
While whisking, gradually pour scalded milk into egg yolk mixture. Cook over low heat, and continue whisking until sauce thickens and coats a spoon. Remove from heat; stir in vanilla. Serve warm over fruit or cover and refrigerate.
Variation: Citrus -Reduce vanilla to 1 tablespoon. Stir in 2 teaspoons orange extract and 1/4 cup (1 oz.) orange zest.
Eggnog – Reduce vanilla to 2 tablespoons. Stir in 1 teaspoon freshly ground nutmeg, 1 teaspoon rum extract and 1/4 teaspoon cinnamon.
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