By Edna Posted on

Crème Anglaise Recipe

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From La Cremaillere, Banksville, New York.  Jean-Pierre Ferrero, chef

Difficulty: Average
Make Ahead
Serves 4

Ingredients:

  • 2 cups milk
  • 5 egg yolks
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla, rum or dry sherry
  • 1/2 cup slivered almonds

Instructions:

  1. Scald milk in the top of a double boiler.
  2. Slowly stir in egg yolks, sugar and salt.
  3. Place custard over boiling water.
  4. Stir constantly until it begins to thicken.
  5. Remove from heat and beat to release the steam.
  6. Add flavoring and almonds.
  7. Chill thoroughly.
  8. Serve over fruit, cake or crepes.