Crème Anglaise | PCC Natural Markets

Crème Anglaise

Yield: about 2 cups

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This classic French sauce is perfect on cakes and fresh fruit, or use it as an ice cream base.



Pour milk into a saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook over medium heat for 6 minutes (do not boil). Discard bean. Remove from the heat.

Combine sugar and yolks in a bowl, stirring with a whisk until blended. Gradually stir milk into the bowl using a whisk. Return mixture to the pan.

Cook over medium heat, stirring constantly, until mixture thinly coats the back of a spoon. Pour mixture into a bowl. Cover and chill (mixture will thicken as it cools).

Use with recipe Fruit Ambrosia with Crème Anglaise

More about: eggs, milk


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