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Creme Anglaise

Submitted by: suzanne-mcminn on March 30, 2014
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Creme Anglaise

An all-purpose dessert topping from the great Julia Child.

Featured on CITR

Difficulty: Intermediate

Servings: 8-10

Prep Time: 30 minutes   Cook Time: 15 minutes  


1 3/4 cups milk
1/2 cup sugar
4 egg yolks
1 teaspoon corn starch
1 teaspoon vanilla extract


eat the milk without scalding. Whisk the sugar and egg yolks in a bowl until well blended. Slowly add the hot milk, whisking constantly. Return the mixture to the pot used to heat the milk. Remove about 1/3 cup of the mixture from the pot. Whisk in the teaspoon of corn starch and return the corn starch/milk mixture to the pot and whisk to blend. Add the teaspoon of vanilla and whisk to blend. Stir constantly over medium heat until the mixture thickens and coats a spoon. Chill to thicken further.

Categories: Desserts, Puddings & Custards

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