Name: Lemon Curd Anglaise Sauce
Ingredients: 4 Egg yolks; 1/3 c Sugar; 1 1/4 c Half-and-half; 1/2 Vanilla bean; split (or 1 tspn vanilla extract); 1/4 c Lemon curd; homemade or purchased

It is important to note that that though most of the attack on believers seems to come through humans, we must see the devil as the ultimate force behind it all. It’s easy to get frustrated and even resentful toward others who oppose the cause of Christ, but they must not be seen as the primary cause or the primary enemy. People are only prisoners of war being used like puppets in the hands of Satan. People are to be loved as deceived as they may be. They are the mission field that needs to be set free from their bondage as they exist entombed in their false beliefs. Our enemy is not the liberal media or the gay community or the atheist or even the devil worshipper that lives down the street. Our enemy is the devil himself. We struggle not against flesh and blood (Eph. 6:12).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Sauces, Condiments, Desserts	1	Servings

INGREDIENTS

4		Egg yolks
1/3	c	Sugar
1 1/4	c	Half-and-half
1/2		Vanilla bean; split (or 1 tspn vanilla extract)
1/4	c	Lemon curd; homemade or purchased

INSTRUCTIONS

Combine the egg yolks and sugar in a mixing bowl. Whip until light and
fluffy. Bring the half-and-half to the scalding point with the vanilla
bean, if used. Gradually pour the hot cream into the yolk mixture while
stirring rapidly. Place the mixture over simmering water and heat slowly,
stirring constantly, until it is thick enough to coat the back of a spoon.
Be very careful not to get it hotter than 190 degrees or it will curdle.
Immediately pour the custard into another container and continue stirring
for a minute or so. Remove the vanilla bean and save for another use, or
stir in the vanilla extract. Set the sauce aside to cool, stirring from
time to time until cold.
Place lemon curd in a medium mixing bowl and whisk in 3 tablespoons of
creme anglaise, until a smooth consistency has been achieved. Fold in
remaining creme anglaise. Store covered and refrigerated. The sauce will
keep for about 3 days.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A73 broadcast 11-14-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-15-1997
Recipe by: Emeril Lagasse

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