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  Recipe Home » Deserts » Creme Anglaise (Prodigy)
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  Creme Anglaise (Prodigy)
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 218
Ingredients:
1 cup Milk
2 Egg yolks
4 tbsp Granulated sugar
1 tsp Flour
2 tsp Vanilla, -=OR=-
2 oz -Bittersweet chocolate -OR-
3 tsp -Instant espresso powder OR
2 tbsp -Grand Marnier or Cointreau
Instructions:
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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