Creme Anglaise

"A good 'base' recipe to know. It can be used to produce a multitude of delicious ice creams, or served on a fruit salad, or a slice of chocolate pound cake. You'll find your own delicious ways to use this versatile custard."
 
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Ready In:
20mins
Ingredients:
5
Yields:
2 cups
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ingredients

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directions

  • Beat together egg yolks and sugar until thick and pale.
  • In a saucepan, combine milk and cream and bring to simmer, stirring.
  • Add cream to yolks in a thin stream, whisking.
  • Transfer custard to pan, stirring, and cook over moderately-low heat, until it coats back of spoon, but do not let it boil.
  • Strain custard through a fine sieve into a metal bowl set over a larger bowl of ice and cold water.
  • Stir in vanilla and let custard cool, stirring occasionally.
  • Place plastic wrap directly onto surface of custard and chill until ready to use.

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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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