Creme anglaise(vanilla sauce)

 
                       Creme Anglaise (Vanilla Sauce)
 
 Recipe By     : The Disney Institute
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes, Pies & Desserts           Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      large         egg yolks
      1/4  cup           sugar
      3/4  cup           milk
    1      teaspoon      vanilla extract
    1      piece         vanilla beans
 
     Whisk egg yolks and sugar until thick and light in color and ribbony in
 texture. Heat milk and vanilla to almost a boil. Very slowly pour 3/4 milk into
 the egg mixture while whisking vigoursly. Add the mixture to the remaining
 mixture in the sauce pot and heat on low, stirring continuously until it
becomes
 thickened. Flavor with cinnamon, kaluha or whatever extract, spice or liquor
 complements the dessert.
 
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 NOTES : This is a universal and basic sauce used to accompany many desserts. It
 looks great with almost any dessert and vanilla complements most flavors.
 
 Infused Raspberry Tarragon Vinegar
 
 Obtain a bottle of appropriate size. In a small sauce pan, heat your vinegar of
 choice to 120 degrees (warm not hot). Add raspberries to the prepared bottle
 (approx. 4-6 berries for an 8-12 ounce bottle). With a rolling pin,
"bruise" the
 tarragon on the stem and then add to the prepared bottle. Carefully pour warm
 vinegar into the bottle to cover the ingredients. When cool, cover tightly and
 allow to steep for 3 weeks before using. Enjoy as part of your favorite salad
 dressing
 
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