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Vanilla Crème Anglaise Recipe

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This recipe for Vanilla Crème Anglaise, by , is from Delicious Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Harris Ward

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Half-and-Half
1/4 vanilla bean, split in half
3 large egg yolks
1/4 c. granulated sugar
pinch of salt

Directions:
Directions:
Pour the half-and-half into a small saucepan. Scrape the vanilla bean into the half-and-half. Heat over medium heat just until scalded, about 5 minutes. Remove from heat.
Whisk together egg yolks, sugar and salt until slightly thickened. Pour the hot half-and-half mixture into the egg mixture in a slow steady sream while whisking.
Prepare an ice bath by filling a large bowl halfway with ice and a little water.
Pour the entire mixer back into the saucepan and cook stirring constantly for 3-5 minutes. Custard should coat the back of the spoon.
Strain mixture though a strainer into a clean container set inside the prepared water bath. Stir just until it cools off slightly. Anglaise will keep in the refrigerator for up to a week.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This anglaise is a must with the chocolate souffle and I love it warm!!

 

 

 

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