16 February, 2008

Creme Anglaise

3/4 cup granulated sugar
6 egg yolks
2 cups scalded milk
1/4 tsp vanilla

In the top of a double boiler whisk the sugar with the egg yolks until light and pale, place over simmering water. Slowly whip in the milk and cook until thick, stirring constantly.

Remove from the heat, stir in the vanilla. Use hot or cold with fruit, ice sorbets, chocolate dishes, floating islands, white chocolate pasta or as desired.