Creme anglaise

 
                               CREME ANGLAISE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Sauces
                 Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Milk
    2                    Egg yolks
    4      tablespoons   Granulated sugar
    1      teaspoon      Flour
    2      teaspoons     Vanilla -- -ÿÿ
    2      ounces        -Bittersweet chocolate -OR-
    3      teaspoons     Instant espresso powder OR
    2      tablespoons   Grand Marnier or Cointreau
 
 This is one of the basic dessert sauces. It is luscious simply served with
 fresh fruit.
 
  HEAT THE MILK to the boiling point while you ribbon the yolks with the
 sugar; beat with a whisk until canary yellow. Then add the flour and beat
 again. While whisking, pour the boiling milk over the yolk-sugar mixture,
 then return to the pan. Stirring, preferably with a wooden spoon that has a
 flat edge to scrape the bottom of the pan, bring just to the boil.
 Immediately remove from the heat, whisking to cool. Pour through a fine
 sieve for the best texture. Keeps 2-or-3 days refrigerated.
 
  VARIATIONS:
 
  CHOCOLATE SAUCE: Add bittersweet chocolate, chopped, to the hot sauce and
 stir until melted.
 
  MOCHA SAUCE: Add 2-to-3 teaspoons of powdered instant espresso coffee.
 
  ORANGE SAUCE: Add 2 tablespoons Grand Marnier or Cointreau.
 
  Makes 1 1/2 Cups  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
 
                    
 
 
 
 
 
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