Side Pannel
Creme Anglaise-Martha Stewart Living
Creme Anglaise-Martha Stewart Living
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1 1/4 c Milk
- 1 Whole vanilla bean
- 1/3 c Sugar
- 3 lg Egg yolks
- 1 ts Cornstarch
- 1 tb Cognac
Directions
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.
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.
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