Creme Anglaise - Master Chefs

For Creme Anglaise: == Bring milk and cream to boil in heavy saucepan. Meanwhile, beat egg yolks and sugar in mixer,until pale yellow and forms a ribbon when beraters are lifted, about 7 minutes. Slowly pour 1 cup of hot liquid into yolks, beating constantly. Transfer yolk mixture to milk and cream in saucepan and stir constantly over medium-low heat until it thickens enough to caot the back of a spoon. DO NOT BOIL. Strain into a large bowl set into a larger bvowl of ice water and cool to room temperature, stirring occasionally. Cover and refrigerate for at least two hours. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Michel Fitoussi, 24 Fifth Avenue, New York —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008