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Creme Anglaise Recipe

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This recipe for Creme Anglaise is from RON'S FAVORITE RECIPES and OTHER STREAMS OF LIFE; , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 egg yolks
2/3 c. sugar
1 1/2 c. hot milk
1 Tbsp. pure vanilla extract
3 Tbsp. unsalted butter
2 Tbsp. Rum
Directions:
Directions:
Whisk the egg yolks in the saucepan, adding the sugar by spoonfuls - beat for 2 or 3 minutes until mixture is pale yellow and thick.
Stir in the hot milk by dribbles.

Set the pan on low heat and stir with a wooden spoon.
The sauce should come gradually to, but not to, a simmer (otherwise you'll havce scrambled eggs).
Indications that it is almost ready are that surface bubbles begin to subside, and you may see a whiff of steam rising.
The sauce is done when it coats a wooden spoon with a light layer thick enough to hold when you draw your finger across.
Remove from heat and add vanilla extract, butter and rum.
Serve warm, tepid or cold over mixed fresh fruit for a dessert.

This is scrumptious when used over fresh berries and other fruits! Jo Anna is a VERY classy lady who spent most of her life in Paris, although she was a U.S. citizen and, incidentally, became a special neighbor and friend in our development.
Personal Notes:
Personal Notes:


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