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Crème Anglaise Recipe

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This recipe for Crème Anglaise, by , is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gladys Stallings


2 vanilla beans
1qt milk
¾ C plus 2 Tbsp sugar
12 egg yolks

Cut vanilla beans in half lengthwise & add to milk on saucepan
Bring to simmer
Separate bowl whisk together sugar & egg yolks until sugars completely dissolved
Remove vanilla beans from milk, scrape out seeds, add seeds to milk
Temper your eggs slowly with milk until completely incorporated, don't allow it to cuddle
Add back to pan over medium heat, stirring constantly
Continue cooking until thickened
Remove from heat & continue to stir for 2 min
Stir cream over bowl of ice to cool quickly & prevent skin from forming




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