INGREDIENTS

INSTRUCTIONS

In a medium saucepan set over medium heat, scald the milk. In another
medium saucepan, mix together the egg yolks, sugar, and a pinch of
salt with a wooden spoon until well blended, being careful not to
make the mixture foamy. (The egg yolks and sugar will now be mixed
enough and will not curdle on contact with the scalded milk.) Stir
the scalded milk into the egg-yolk mixture very slowly. A thin, white
layer of foam will float to the surface of the uncooked custard.
Place the saucepan over high heat. Using the wooden spoon, stir the
custard in a "V-O" pattern: Start at eleven o'clock on the "face" of
the saucepan, stir down to six o'clock, and return to one o'clock;
then stir around the edges of the saucepan, beginning and ending at
twelve o'clock. Continue stirring this way until the foam starts to
lighten in color. The custard will become smoother and smoother;
continue cooking until there is no more foam on the surface of the
custard and only a few larger bubbles remain at the edges, about 4
minutes. At this point, an instant-read thermometer should read
between 165 degrees and 170 degrees. Remove the saucepan from the
heat. Using a hand whisk, beat the custard as strongly as possible in
order to cool it (this process will prevent the eggs from being
poached). Continue beating until the thermometer registers 155
degrees and the custard evenly coats a spoon and leaves a clean mark
when you run your finger through it. Prepare an ice bath: Fill a
large bowl halfway with ice cubes; toss salt generously among the
cubes, and add a bit of water. Add the vanilla extract to the
custard. Set a sieve over a large clean bowl, and pass the custard
through the sieve. Place the bowl in the ice bath, and stir the
custard until it has completely cooled. Lay a piece of plastic wrap
directly on the surface of the custard to prevent a skin from
forming. Store the custard, refrigerated, up to
24    hours. Makes 3 cups. COFFEE-FLAVORED CREME ANGLAISE
VARIATION: Add 1 1/2 teaspoons, or more to taste, of best-quality
instant-coffee powder to each cup of scalded milk before you begin
making the custard in step one.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted
for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "3 cups"
Per serving: 1162 Calories (kcal); 57g Total Fat; (44% calories from
fat); 38g Protein; 125g Carbohydrate; 1767mg Cholesterol; 297mg
Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0
Fruit; 9 Fat;
6 1/2    Other Carbohydrates
Recipe by: Recipe from Madeleine Kamman
Converted by MM_Buster v2.0n.

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