Creme Anglaise Martha Stewart Living

Ingredients

1 1/4 cup milk 1 whole vanilla bean 1/3 cup sugar 3 large egg yolks 1 tsp cornstarch 1 tbsp cognac	Advertisements

Preparation
 
1. In a small saucepan over medium heat, bring milk and vanilla bean
to a boil. Remove from heat and let stand for 5 minutes. Remove
vanilla bean.

2. Using an electric mixer, beat together sugar and egg yolks until
thick and fluffy. Add cornstarch. Mix in boiled milk, a little at a
time, on low speed. When mixture is thoroughly blended, transfer to a
heavy enameled saucepan. Cook over low heat, stirring slowly and
constantly with a wooden spoon. Continue stirring, without letting
sauce boil, until sauce thickens to a creamy consistency and surface
froth has subsided.

3. Remove mixture from heat and whisk in cognac. Strain through a fine
sieve and cool. Refrigerate in a covered container until ready to
use, up to 2 days.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

 

 
Servings:
1

 

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