This International dessert features Egg yolks 1 ea Vanilla bean, -inch piece, Sugar — split, Milk. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Creme Anglaise – Great Chefs
Description
This International dessert features Egg yolks 1 ea Vanilla bean, -inch piece, Sugar -- split, Milk. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Heat the milk with the vanilla bean to scalding.
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Allow the milk to cool for 10 minutes.
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Beat the egg yolks with the sugar and gradually add the hot milk, whisking constantly.
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Cook the mixture in a double boiler, stirring constantly until it shows a "rose" pattern on the back of a wooden spoon.
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Cool over ice water.
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Chef: Bruce LeFavour, Rose et Le Favour, St.
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Helena, : Napa Valley, California Pastry Chef: Ann McKay
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 356.7kcal
- % Daily Value *
- Total Fat 20.9g33%
- Saturated Fat 6.2g31%
- Cholesterol 811.8mg271%
- Sodium 79.0mg4%
- Total Carbohydrate 27.2g10%
- Dietary Fiber 0.0g0%
- Sugars 27.2g
- Protein 15.1g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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