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CREME ANGLAISE Recipe

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This recipe for CREME ANGLAISE is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup milk
1 cup half-and-half
1/2 cup sugar
5 egg yolks
1 teaspoon vanilla extract
Directions:
Directions:
Bring milk to a simmer over medium low heat. Beat sugar and egg yolks at high speed with an electric mixer until pale and mixture forms a ribbon.
Gradually add hot milk to egg yolk mixture, whisking until blended; return to saucepan. Cook over low heat, stirring constantly, until custard thickens and coats a spoon. Remove from heat; pour through a wire-mesh strainer into a bowl, cool 10 minutes. Stir in vanilla. Cover and chill.
Number Of Servings:
Number Of Servings:
Yield: 2 cups
Personal Notes:
Personal Notes:
You'll need to stir it constantly and gently as it cooks.
Can make it a day before. Great on fresh berries.

 

 

 

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