INGREDIENTS

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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