Free Recipe Creme a L anglaise (Vanilla Sauce)
Recipe Type: S Recipes
Recipe Preparation: bake
Cooking Ingredients for Creme a L anglaise (Vanilla Sauce) Recipe
3 Whole egg yolks
1/4 c Sugar
3/4 c Milk
1 ts Vanilla extract
1 Vanilla bean; 1-inch
Creme a L anglaise (Vanilla Sauce) Preparation
Date: Fri, 14 Jun 1996 11:44:22 -0500 From: TeAntae Turner <tturner@GRAPHSOFT.COM> Source: The Disney Institute, From Studio Bakery Heat milk and vanilla to a simmer. In a bowl whisk egg yolks and sugar until thick and light in color and ribbony texture. Slowly pour two-thirds of the milk into the egg mixture while whisking vigorously. Add the mixture to remaining milk in the sauce pan and heat on low, stirring continuously until it becomes thick. Flavor with cinnamon, Kahlua, spice or liquor chosen to complement the dessert. This is a basic sauce which is used to accompany many desserts. EAT-L DIGEST 13 JUNE 1996 From the EAT-L recipe list.
Cooking Temperature:
Recipe Serves: 6
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