January 19.2018

Creme Anglaise  

First whisk egg yolks with sugar in a bowl milk in pot until hot. Slowly pour milk in bowl. Not want to cook eggs. Whisk milk in eggs. In other pot. Have boiling water put boiling put bowl with eggs, milk and sugar on top. Stir until thick. Add vanilla. Strain into new bowl. Put bowl in bowl of ice to cool fast. Keep crème Anglaise in the  fridge for 3 days